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Kirt Martin's Cooking on the Wild Side - Big Game Jerky
Posted on: November 02, 2007
Big Game Jerky
1 1/2 cup Kikoman light soy sauce
1/2 cup water
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. white pepper
1/2 cup brown sugar
1/2 cup date sugar
This recipe is will marinate 5 pounds of big game. Mix all of the
ingredients well. Trim the meat of all connective tissues and fat. Before slicing, if you chill the meat in the freezer until firm but not frozen it will slice easer. Also slicing across the grain instead of with the grain will make the jerky easer to eat. Slice about 3/16” of an inch thick and place in the marinate. Mix well to coat all sides of the meat and marinate over night. Because the thin sliced meat will have the tendency to stick together, take it out of refrigerator a couple of times and mix well to insure that all sides are coated. The next morning spray your smoker racks with non-stick spray, drain the meat of excess marinate and lay out on the
racks. If you can, put a fan on the meat and dry the surface of the jerky.
The meat should feel tacky and not wet when ready to smoke.
Fire up the smoker with your favorite wood chips and cook, (Low and Slow!). Smoke at 120°F to 140°F until dried to your liking. Store in a brown paper bag. If stored in a zip bag for to long it will probably mould. To make Pemmican; pound and shred as much jerky as you want and add raisins, dried or chopped berries, dried fruit and nuts.
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