Note from Tony Dean: I originally got this recipe years ago from Maurice Anderson of Pierre, a biologist with the USFWS. “Andy” had a whole houseful of kids and said back then, he needed every bit of wild meat he could get.
Jerky was easy to make, good to eat and a great snack on fishing and hunting outings. I'll bet that over the years, I brewed several hundred batches of jerky.
By the way, this simple recipe also works well with goose.
INGREDIENTS
Venison (or goose) cut into thin strips. If you’re using venison, remove all fat and sinew.
Hickory smoked salt Tabasco or your favorite hot sauce Any seasonings you like; garlic powder, onion powder, etc.
PREPARATION
Lay the meat in a bowl, sprinkle on the hickory smoked salt, hot sauce and any of the seasonings you like. Add another layer of meat and repeat until your meat supply is exhausted.
Cover and refrigerate overnight.
If you have a food dehydrator, place the meat on the racks and dry,
If not, place the meat on racks in your oven, set the temperature at 175, leave the oven door ajar and let it dry for about 4 hours. All this process does is remove the water from the meat.
Seal it in ziplock bags, squeezing as much air out as possible, or store in an airtight container.
