Texas Ranger Venison Jerky
Makes 12 to 16 servings
Prep Time: 1 hr.
Marinate Time: 24 hrs.
Time: 8 to 24 hrs.
- 3 - pound venison (deer meat), cut into
1/4-inch thick strips
- 1 - teaspoon seasoned salt
- 1 - teaspoon black pepper
- 1 - teaspoon cracked red pepper
- 1/2 - cup soy sauce
- 4 - Tablespoon liquid smoke (optional)
- 2 - Tablespoons monosodium glutamate (MSG) or
- 1 - teaspoon garlic powder
- 1 - teaspoon onion powder
- 1/2 - cup Worcestershire sauce
1) In a large bowl, mix venison, salt, black pepper, red
pepper, soy sauce, MSG or saltpeter, garlic powder, onion
powder, and Worcestershire sauce.
2) Marinate the meat for 24 hours, turning over at least
once. Remove the meat and allow to drain.
3) Place in a dehydrator for about 24 hours or until the
jerky is properly dry.
4) Or use the oven on lowest setting with the door open and
the meat placed on a rack for about 8 hours.
Old West Timeline:
By the early 1820s, the Mexican War of Independence had
subsided, and some 600 to 700 families had settled in Texas -
most of them from the United States. Because there was no
regular army to protect the citizens against attacks by native
tribes and bandits, in 1823, Stephen F. Austin organized
small, informal armed groups whose duties required them to
range over the countryside, and who thus came to be known as