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  #1  
Old 01-16-2008, 01:08 PM
Philma's Avatar
Philma Philma is offline
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Location: Suwanee
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Default Magroins Jerky

Regular.
Slice Venison about 1/4 thick (I like to cut across the grain)
Mix 1 part Worcestershire sauce, 1 part soy sauce, and 1 part brown sugar.
And a little oregano, onion powder, garlic powder.
Marinate overnight.

Teriyaki.
1 part Worcestershire, 1 part teriyaki marinade (Lawry's)
Oregano, onion powder, and garlic powder
marinate overnight

I like to dry it in a smoker (low heat with pecan wood)
Convection ovens work good too. 175 degrees
conventional oven on low heat with the door cracked.
I don't care for dehydrators much.
Cook until dry.
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  #2  
Old 01-16-2008, 01:13 PM
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Philma Philma is offline
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Quote:
Originally Posted by Gator View Post
phil...do you know what temp you get the smoker going?
I try to keep it around 175-200. It could be lower, but I get impatient! Convections work great too. Cooks with hot air. I set it at 175, and it will be dry in about 3 1/2-4 hours. But I like a little smoke flavor on mine.
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Old 01-16-2008, 01:23 PM
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Flattop Flattop is offline
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Dang, now I am hungry for some of that. Recipe sounds great. May have to try and make some this weekend. I can thaw out a ham and slice me up some.
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  #4  
Old 01-19-2008, 08:43 AM
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Flattop Flattop is offline
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Alrighty then, Got a hind quarter thawing out and will be getting the dehydrator ready later. Looks like a good weekend for making some jerky!
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