|
Post by lsf on Jan 26, 2014 15:36:41 GMT -4
Put everything togeather yesterday ...let it marinade in the fridge for 24 hours then put in the convection oven @ 170deg for 3-4 hours 1 pound boneless venison roast 4 tablespoons soy sauce 4 tablespoons Worcestershire sauce 2 tablespoons liquid smoke flavoring 1 tablespoon ketchup 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion salt 1/2 teaspoon salt 1/4 cup brown sugar
|
|
|
Post by hairyone on Jan 26, 2014 16:16:46 GMT -4
Looks good. Would the cooking time and temperature change with a conventional oven?
|
|
|
Post by mwo on Jan 26, 2014 16:19:36 GMT -4
Oh yes baby jerky it is. Looks great
|
|
|
Post by lsf on Jan 26, 2014 18:01:10 GMT -4
Butch yes the time would change ...I go by moisture content and texture ...its test and adjust...LOL
Damn kids have most of it gone already..hahahaha
|
|
|
Post by soletitbe on Jan 29, 2014 18:02:27 GMT -4
Man that looks good. My nephew made all venison sausage out of his 3 deer. I'll take the deer jerky, thank you very much.
|
|
|
Post by lsf on Jan 29, 2014 18:22:39 GMT -4
I make a great deer donair as well johnny
|
|
|
Post by lguthro on Jan 30, 2014 7:23:40 GMT -4
deer donair now we are talking
|
|
|
Post by lguthro on Jan 30, 2014 7:23:46 GMT -4
deer donair now we are talking
|
|
|
Post by lsf on Jan 30, 2014 7:42:27 GMT -4
I have an awesome recipe just have to find the link
|
|