  JerkyWhen old-time drovers killed an animal, they would “jerk” the tenderloins from the carcass, then hang the meat over a smoky fire until it was dry and preserved. Any lean game meat without tendons or sinews can be used to make jerky, except that from bear, boar or javelina, which must be thoroughly cooked. Cut meat with the grain for a chewy texture; or across the grain for a more tender jerky. Traditionally, jerky is smoked, but it can also be flavored with liquid smoke and dried in a cool oven or dehydrator. Use a curing salt like Morton TenderQuick mix when preparing jerky, to help prevent bacterial growth.Wild Bill’s Venison JerkyMarinade:4 cups cold water 3 tablespoons Morton TenderQuick mix 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon freshly ground pepper 1 teaspoon garlic powder ½ teaspoon red pepper sauce 2 lbs boneless venison round steak or substitute, cut into 4 x 1 x ¼ inch strips 1 ½ to 3 cups hickory wood chips 11 servings (40-50 slices) |