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My husband got really lucky this year and shot three deer. So, I have an over abundance of venison in my freezer! When I saw this recipe I got super excited because my husband loves jerky and venison. Perfect! The only things I changed on this recipe were some of the ingredients. I'm Canadian and therefore have a healthy obsession with HP Sauce (it's a steak sauce from England). So, I used that instead of the A-1. I also used Johnny Red instead of Seagram's 7 for the whiskey because that's what I had on hand. I didn't have to cook the venison as long as it says (I believe I only baked it for about 6 1/2 hours). I also flipped the meat more then once and every time I turned it over I used a pastry brush to apply a mixture of the HP and Johnny Walker to make sure it didn't dry out too much and become shoe leather. My husband loved it and wants me to make it again after he eats it all. :)
This is a great recipe, wonderful flavor. Everyone loved it. Here are a few suggestions. Cut the salt to 1/4 tsp. Also, do not double the recipe, it changes the flavor. I was preparing 2 lbs of meat so I doubled the recipe and also forgot to decrease the salt which made the jerky extremely salty and the flavor was diminished.
We have used this recipe once before and we love it. A friend of ours gave us some deer meat and we don't really care for it alone, but we love it made into this jerky. The only thing I do differently is add more black pepper. Thank you for sharing with us, its a keeper in our house!
I really want to give this recipe 5 stars but due to errors on my part, I will have to try again. First, my oven's lowest temp is 170. I subbed teriyaki sauce for the soy sauce (it's mostly soy sauce anyway) and did it during the evening. I set my alarm clock to check it at the 6 hour mark but woke up at the 10 hour mark. With all that, it smelled and tasted great but I had rocks, lol. My teen son ate it anyway and asked me to make it again but at less time. Looking forward to better results next time.
I also like to hunt and most of my deer meat ends up as jerky i have tried about six different recipes and this is the first one i will keep and make again, my friends all like it to. A few people said i could add black pepper to it before drying it but i liked it just the way it tasted, and that was great.
My 13 year old son went hunting for the first time and brought home his first deer....and it is the first time that I had to figure out what to do with it all....so I made this and everyone from seasoned hunters to kids thought that it was so much better than the store kind...we are making a second batch now!! thank you for the great recipe!!!
I HATE venison, but my husband hunts and it seems a shame to waste the meat... That being said, this is the best venison jerky recipe that I have tried- and a great storage solution as well- Thanks so much Ctraugh!
I just want to say, that this came out great... this was my first time make venison jerky, actually, any jerky at all, it was easy, and came out moist, i followed it exactly, and cooked it for about 8 hrs.. thanks so much, have printed it, and shared it with others, can't wait to make more...
Oh yes! Definitely a keeper! My husband wouldn't keep ME if I didn't keep this! lol. I did do some things different, some that seem healthier, and still made it superb. 1) I halved the salt to 1/4 tsp (you won't miss it, believe me!). 2) Instead of whiskey, I used coke, which made it marvelously tender. And 3) I ran out of A1 sauce, so I used BBQ, ketchup and mustard, and no one knew I'd done anything different. I used deer, elk, beef and antelope, and it all turned out great! Tell ya what, this is SO much better than the jerky you buy at the store!