Corn Whiskey Venison Jerky

Corn Whiskey Venison Jerky

Ingredients:
2 lb Sliced venison 1/8" thick
2 T Worcestershire sauce
2 T Soy sauce
1 T Salt
1 t Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water

Directions:
Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across
the grain if you want more tender, but more brittle jerky.
Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of
red wine for the corn whiskey and water.
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Jerky Recipes of 39
Pat dry and arrange pieces side by side on an oven roasting rack, without overlap. Cook at
minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should
be dark, dry and store jerky in a cool, airtight container.
Chinese Jerky