Venison Jerky RecipeIf you like the flavor of a good chili, this venison jerky recipe is just what you're looking for. Venison strips are marinated in a spicy liquid, then dusted with a coat of good quality chili powder before they hit the dehydrator. Chili Head's Venison Jerky RecipeThis is a sliced-meat jerky that's marinated, then seasoned with a dry spice mix before going into the dehydrator to dry. Here are the ingredients you'll need for this recipe.The Meat 5 pounds of sliced venison strips The Marinade 2 tablespoons canning salt 2 teaspoons Tender Quick® cure mix 1 cup tomato sauce 1/4 cup Worcestershire sauce 2 tablespoons white granulated sugar 2 tablespoons good quality chili powder The Dry Seasoning 2 tablespoons of good chili powder 1 tablespoon white granulated sugar 1 teaspoon black pepper Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day. Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison. Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency. A Few More Recipes...For more variety in your venison jerky, try the recipes on these pages...Sliced Meat Jerky Recipes A Collection of Jerky Recipes
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