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Ron's Venison Jerky

Ron G.

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Slice about 5 lbs of venison (back strap is real good for this, but the ham is great, too) against the grain and soak it for 24 hours in the following mixture...in the refrigerator.

1 cup soy sauce

1/2 cup lemon juice

1/2 cup vinegar

1/4 cup crushed cayenne pepper

2 tablespoons crushed garlic

1 small chopped onion

Sprinkle lemon pepper on the meat, then rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. I like to use fresh cut hickory.

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BONUS for the really motivated...

Ozark Pemmican

1 c Ron's venison jerky

1 c dried dried huckleberries or blueberries

1 c unroasted crushed chinquapins

2 ts honey

1/4 c suet

1/2 ts cayenne

Grind [or pound] the dried meat to a mealy powder. Add the dried huckleberries and chinquapins. Heat the honey, suet and cayenne until softened. Blend. When cooled, store in a plastic bag or sausage casing in a cool dry place. It will keep for months.

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  • 1 month later...

How long can venison be stored in the freezer, I was given some and it is dated 2004. Do I toss it???????

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