Venison Jesse James Jerky

By JeffB

This Jesse James styled Venison Jerky is perfect as written but for a sweeter jerky, baste with molasses or honey and water prior to drying. This is an awesome recipe - enjoy!

Ingredients

• 2 pounds beef or venison
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1 tablespoon salt
• 1 teaspoon ground red pepper
• 2 cloves garlic, sliced
• 1 cup corn whiskey
• 1 cup water

Preparation

Step 1

Cut meat into 1/8 strips. No fat should be present on the meat.

Marinade the meat in a zip-loc bag in the fridge overnight.

For sweeter jerky baste with molasses or honey and water prior to drying.

Dry beef using your preferred technique. I use my Weber bullet smoker. I hang the beef from the rack using toothpicks. No water is added to the smokers bowl but the bowl is in place to deflect the heat. Smoke at 170°F for around 6 to 8 hours until firm but not overdone. This is an awesome recipe - enjoy!