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Texas Ranger Venison Jerky

Makes 12 to 16 servingsCowboy Cooking Recipes from AlansKitchen.com

Prep Time: 1 hr.
Marinate Time: 24 hrs.
Dehydration Time: 8 to 24 hrs.

Ingredients:

  •    3 - pound venison (deer meat), cut into 1/4-inch thick strips
  •    1 - teaspoon seasoned salt
  •    1 - teaspoon black pepper
  •    1 - teaspoon cracked red pepper
  • 1/2 - cup soy sauce
  •    4 - Tablespoon liquid smoke (optional)
  •    2 - Tablespoons monosodium glutamate (MSG) or use saltpeter
  •     1 - teaspoon garlic powder
  •     1 - teaspoon onion powder
  • 1/2 - cup Worcestershire sauce

Directions:

1) In a large bowl, mix venison, salt, black pepper, red pepper, soy sauce, MSG or saltpeter, garlic powder, onion powder, and Worcestershire sauce.

2) Marinate the meat for 24 hours, turning over at least once. Remove the meat and allow to drain.

3) Place in a dehydrator for about 24 hours or until the jerky is properly dry.

4) Or use the oven on lowest setting with the door open and the meat placed on a rack for about 8 hours.

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Old West Timeline:

By the early 1820s, the Mexican War of Independence had subsided, and some 600 to 700 families had settled in Texas - most of them from the United States. Because there was no regular army to protect the citizens against attacks by native tribes and bandits, in 1823, Stephen F. Austin organized small, informal armed groups whose duties required them to range over the countryside, and who thus came to be known as "rangers".

 
 


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