Sugar Cured Venison Jerky

Yield: 1 servings

5 lb venison roast

1 1/2 c sugar

1 ts brown sugar

15 ts salt

1 oz liquid smoke

2 ts garlic

3 ts seasoning salt

1 ts black pepper

Serves several people.

Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put

in large mixing bowl and add sugar a little at a time. Be sure to mix

well. Mix brown sugar and all other spices and mix all together. Put in

refrigerator approximately 6 to 8 hours. Take out and put in oven on

racks, lightly pepper. Cook at a maximum of 150F until completely dry,

approximately 8 hours.

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Building a Homemade Smoker

Image by Klein Pictures via Flickr

Grilling is cooking meat by the direct application of high heat with a gas burner or an electric heater. Grilling is simple since temperature is easy, but doesn’t bring any new flavors to the party.

BBQing is cooking meat by the direct application of heat with charcoal or wood. The burning of the fuel adds flavor to the meat. BBQing requires more skill since the flames must be managed to prevent burning or low temperatures.

Smoking is cooking meat by the indirect application of heat with wood at low temperatures. Low temperatures are considered around 225°. The smoke of the burning wood adds significant flavor to the meat.

Due to the lower temperature, smoking meat takes a longer time than grilling or BBQing. Using different woods leads to different flavors being imparted into the meat….. Read the rest of the story here

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We try to post interesting stories about the hunting world and of coarse information about making Venison Jerky,(DeerJerky)

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