It’s freezing cold outside. You have some extra venison and this weekend you don’t have any plans to even step out the door.
What to do?
Make some deer jerky.
The only problem with this tasty, salty treat is that it can take all day to prepare. And, who wants their oven on all day during the summer? That’s why the winter months are the perfect time for making deer or elk jerky.
It can be stored in air tight containers. I really can’t tell you how long it will last because we always seem to eat every piece in a couple of days.
I will warn you that dogs and cats absolutely go crazy over the stuff. I once had a cat who jumped upon the counter and somehow (even without having opposable thumbs) managed to get the Tupperware lid off the container holding the jerky. We caught him just in time, but unfortunately, not liking to eat after a cat, we had to throw away a great deal of the treat.
The cat got squirted with a water bottle. But, you know cats don’t hold a grudge very long, so in a couple of hours we gave him just a tiny bit of the jerky. Oh, he loved it as much as we did. I’m sure it’s not very healthy for cats, but as a treat for a very old companion who snuggles in your lap and keeps you warm on a winter night, it’s the cat’s meow.
Deer Jerky is easy to make. Just takes a long time.
2 pounds deer
1/4 cup soy sauce
1 tbs. Worchershire sauce
1/4 tsp. black pepper
1/4 tsp. garlic salt or garlic powder
1/2 tsp. onion salt
1 tbs. Liquid Smoke
Cut venison into very thin strips. Put into airtight container and marinate 24 hours in refrigerator.
Bake four to six hours at 200 degrees.