Deer Jerky
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A chinese take on deer jerky, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- deer meat (1/8-inch slices)
- salt
- pepper
- garlic powder
- soy sauce
- Worcestershire
- liquid smoke
Method
Cover bottom of pan with meat strips.
Liberally salt, pepper and garlic.
Sprinkle with soy sauce.
Cover with Worcestershire sauce.
Repeat layers if necessary.
Make sure meat is submerged. Cover and refrigerate 24 to 48 hours.
Place foil on oven racks; shape an edge.
Lay meat in single layer, edge to edge.
Brush with liquid smoke.
Dry in 150° to 175° oven until bends, but does not break, about 5 hours.
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