Wild In The Kitchen: Backstrap Jerky

Mike Bolton’s Backstrap Jerky

I suppose I have tried more recipes for Venison Jerky than anything I have ever prepared. I finally began to feel like I had it perfected about 10 years ago. I prefer backstraps to make my jerky, but you can use any cut of venison.

1 venison backstrap

1 cup Moore’s Marinade

1 cup Worcestershire sauce

1 20-oz. Pepsi

1 clove garlic, chopped

1 onion pureed

Coarse black pepper

Seasoned meat tenderizer

Wash backstrap thoroughly and pat dry. Slice with grain into 6-inch strips. Sprinkle with seasoned meat tenderizer and pound with a meat hammer. Allow to sit at least one hour in refrigerator. Make marinade with all remaining ingredients except black pepper. Place strips in marinade in refrigerator over night. Remove strips and lay on a paper towel. Sprinkle with course black pepper. You may dry jerky in dehydrator, or lay across racks in oven with a drip pan underneath. Dry with oven on warm with door cracked. For longer life, refrigerate or freeze until ready to eat.