Monday, October 21st 2013, 5:01 pm
Ingredients:
1 venison roast or beef rump roast
1/2 cup teriyaki sauce
2 tablespoon Worcestershire sauce
1 teaspoon onion powder
2 tablespoon liquid smoke
Cavender's Seasoning Blend
Instructions:
Cut your roast in long 1/4 inch strips. In a large bowl whisk together the teriyaki sauce, worscestershire sauce, onion powder, and liquid smoke. Add in the sliced meat and toss. Place in a ziploc bag and allow it to marinate for at least 6 hours.
To make the jerky:
Place meat on dehydrator trays and sprinkle with Cavender's Seasoning Blend and cook at 160 degrees for 4-6 hours. Cook till jerky is tender yet tough. Store in ziploc bags.
October 21st, 2013
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