Venison Jerky?

Gfw

A friend sent over 2 venison roasts - the deal was simple, make jerky - I get half and he gets the balance - I've done lots of beef jerky, is there anything special I need to know about making venison jerky? Thanks in advance for any guidance and Happy New Year!

Dr. Chicken

Gordon,
Take particular care to remove all fat and white tissue from the roasts before you slice it for marinating. The fat & white tissue is what causes the strong gamey taste. Other than that, use your regular marinade to season the jerkey. I sometimes add a little more hot spices in venison marinades, because it seems to take it much better! I've made 8 batches already this fall and it has really been a hit! So much so, I can't keep up with it! :-))) It just disappears! Strange!!![p]
Dr. Chicken

Frozen Chosen

Gfw, I make moose and deer jerky using a teriyaki marinade and a Little Chief smoker. Try sprinkling strips with Lawry's seasoned pepper just before smoking, it really gives it a nice bite. Ditto Dr. C's recommendation to avoid all silver meat and fat.

Orio Kid

Gfw,
This recipe has worked well for me.
1/2 c. worschestire
1/4 c. soy sauce
1 tbsp each garlic powder, onion powder, seasoned salt
2 tbsp black pepper
As much Louisiana hot sauce as you can stand (1tsp)?[p]Marinate overnight
This simple recipe works great for all the deer jerky I have made.
Happy New Year,
Orio Kid

Orio Kid

OOPs, forgot 1 thing 2 tbsp of vinegar or bourbon