For any of you that love Jerky but don't have a dehydrator. I created this recipe from scratch. This recipe is for about 5 lbs. of meat :
Prep: 15-20 min. Cook: 5-6 hours
Ingredients:
Marinade
1 Quart of Yoshida (teriyaki) sauce: Comes in 1/2 gal at costco (If meat is not covered at end, add more)
2 tbsp red chili flakes
1 tbsp ground black pepper
4 tbsp soy sauce
1/2 cup hot sauce (I like franks). Add more if you want spicier
~ 5 Pounds of venison cut into strips about 1/4 inch thick. (if you have more venison just add more teriyaki)
Directions:
Mix marinade in bowl or ziploc bag, then add cut venison strips. Cover bowl in plastic wrap then let sit in your fridge for 3 days. Stir once a day. After three days, heat oven to 175. If you have any sort of metal rack (like a cookie cooling rack), place on top of large baking sheets. Place marinated strips evenly on rack. If you do not have a rack, place flat on a baking sheet (helps with clean up if you cover sheet in foil). Flip over strips ~every hour. Should take 5-6 hours depending on set up/thickness of meat. You just have to keep checking. Meat should be dry, but not brittle, and dark red. Upon removal from oven, sprinkle Kosher salt onto jerky.
This jerky can hold for about 2 weeks in the open. Can probably hold longer in the fridge.
Prep: 15-20 min. Cook: 5-6 hours
Ingredients:
Marinade
1 Quart of Yoshida (teriyaki) sauce: Comes in 1/2 gal at costco (If meat is not covered at end, add more)
2 tbsp red chili flakes
1 tbsp ground black pepper
4 tbsp soy sauce
1/2 cup hot sauce (I like franks). Add more if you want spicier
~ 5 Pounds of venison cut into strips about 1/4 inch thick. (if you have more venison just add more teriyaki)
Directions:
Mix marinade in bowl or ziploc bag, then add cut venison strips. Cover bowl in plastic wrap then let sit in your fridge for 3 days. Stir once a day. After three days, heat oven to 175. If you have any sort of metal rack (like a cookie cooling rack), place on top of large baking sheets. Place marinated strips evenly on rack. If you do not have a rack, place flat on a baking sheet (helps with clean up if you cover sheet in foil). Flip over strips ~every hour. Should take 5-6 hours depending on set up/thickness of meat. You just have to keep checking. Meat should be dry, but not brittle, and dark red. Upon removal from oven, sprinkle Kosher salt onto jerky.
This jerky can hold for about 2 weeks in the open. Can probably hold longer in the fridge.
