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Whole meat venison jerky
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<blockquote data-quote="norm70" data-source="post: 63784" data-attributes="member: 1738"><p>Been using this one for years:</p><p>2 cups teriyaki(buy thick stuff, i think la choy is the one i use) </p><p>2 table spoons of liquid smoke(or throw in smoker i have done this both ways)</p><p>black pepper and garlic powder to your preference</p><p>1 tablespoon meat tenderizer</p><p>1 tablespoon mrs dash</p><p>1 tablespoon of red pepper(optional)</p><p>tabasco or siracha to your taste, if you like hot add alot if you dont add a little.</p><p></p><p>Longer you let it marinade the better it is. I leave mine for a minimum of 3 days. </p><p></p><p>***I add pink salt to this recipe to cure the jerkey before i smoke or dehydrade. </p><p></p><p>This makes about 5lbs and its pretty easy to adjust, if you havent, i would highly recommend it and you can add all ingredients according to taste !</p></blockquote><p></p>
[QUOTE="norm70, post: 63784, member: 1738"] Been using this one for years: 2 cups teriyaki(buy thick stuff, i think la choy is the one i use) 2 table spoons of liquid smoke(or throw in smoker i have done this both ways) black pepper and garlic powder to your preference 1 tablespoon meat tenderizer 1 tablespoon mrs dash 1 tablespoon of red pepper(optional) tabasco or siracha to your taste, if you like hot add alot if you dont add a little. Longer you let it marinade the better it is. I leave mine for a minimum of 3 days. ***I add pink salt to this recipe to cure the jerkey before i smoke or dehydrade. This makes about 5lbs and its pretty easy to adjust, if you havent, i would highly recommend it and you can add all ingredients according to taste ! [/QUOTE]
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