This is a venison jerky recipe that is packed with heat. You can experiment with the amounts of cayenne pepper and regular pepper to create the perfect venison jerky. This venison jerky recipe is a little too hot for my taste, but many friends and family members love it. Play around with the recipe and find what works best!
1 1/2 lb. of venison (steak cuts work great)
1/2 Teaspoon garlic powder
1/2 Teaspoon pepper
1/2 Teaspoon cayenne pepper
1/2 Teaspoon salt
1/2 Teaspoon onion powder
1 Teaspoon liquid smoke
1/4 cup soy sauce
1 Tablespoon steak sauce
1 Tablespoon of worcestershire sauce
Use the same instructions listed below like several other recipes. This works great and allows you to use your home oven.
Pull the venison from the fridge and use a paper towel to pat the pieces dry. Place the pieces on the skewers leaving space between each piece. Hang the skewers with the venison pieces across the oven rack. On the rack directly under neath, use either a baking sheet or foil to catch any of the grease that will drip down.
Preheat the over to 170 degrees. This is a low and slow cooking process. Leave the door open just a bit. This process doesn’t cook the venison, it simply dries it into jerky. Leave the venison in the oven for 5-6 hours. check it periodically to make sure it isn’t cooking/sizzling. We just want to dry the venison not cook it.
After they are finished, remove them from the oven and let them cool for 10 minutes. Remove the venison jerky from the skewers and store them in a glass jar or ziploc bags to stay fresh so you can enjoy.