I've been asked to share the recipe I use for the marinade for the deer jerky I make from boneless deer roasts. The recipe was given to me many moons ago by my friend Jack.
JackJerk Marinade
For each 2 pounds of meat:
3 oz. soy sauce
1 oz. A-1 sauce
1 oz. Worchestshire sauce
2 T. Barbecue Sauce
½ t. Seasoning Salt
1 T. Hickory Salt
1 T. black pepper
1 T. Garlic Salt
½ T. Cayenne powder or 2 T. liquid cayenne (optional - add if you want some 'heat' in your jerky.)
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