Thread: Venison Jerky

Got some of the cuts from the forequater of a fallow yearling spiker marinating at the moment. The marinade is a mixture of worchestershire sauce, soy sauce, Smoky BBQ seasoning, salt, BBQ hickory sauce. Once the oven gets freed up (dinner is cooking at the moment), I'll put the strips in on 70degrees for approximately 10hours, with the oven door held slightly ajar. Got the recipe from The Deer Hunters Handbook by Alex Gale, only made a few changes. I'll post on here tomorrow to let you all know how it went.