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Wild Game Jerkey Print Email


This simple recipe dries nicely in the oven but is at itÕs best slow smoked. If smoking, replace liquid smoke with wine.

4 lbs. thinly sliced meat strips
1-2 inches wide
Onion Salt
Garlic Salt
Cayenne or red pepper flakes
Celery Salt
Black pepper
Brown sugar
Liquid Smoke
Worcestershire Sauce

Layer meat strips in glass casserole dish. Sprinkle very lightly with each of the dry ingredients to taste. Then sprinkle very lightly with liquid ingredients. Turn meat and repeat on other side. Repeat these steps with successive layers, taking care not to over salt. Marinate in refrigerator for 6 to 24 hours.

Lay strips directly on wire oven racks or in smoker. Use a pan or foil in the bottom of oven to catch drippings. Roast at low temperature (approximately 140-150 degrees) for 4-6 hours. Remove from oven when meat is cooked, but still moist. Do not over-cook, jerky will continue to dry at room temperature. -Michael Adams, Dawson Meats and Game Processing.
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