Venison Jerky, Jim Beam Style

[landtracdeerhunter]

Today is the day, like no other day that the venison jerky gets to fill the aroma through the house. I freeze slabs of venison during hunting season, awaiting their thinly sliced journey into the oven when things quiet down some. Cook to bring the internal temperature up to 150 degrees { thank you grow) then they make their ways over to the dehydrator for the final process. I get quite excited doing deer jerky different ways; experimenting I guess you would call it. This year, I was lucky enough to find some Jim Beam sauce at an unheard of price for a buck a bottle. I subbed the usual  Soy  for the Jim Beam. It marinated for 14 hours or so in the fridge and now I can't express in words the smell I'm experiencing in the cooking.

[Lawdwaz]

Obligatory pics, obviously. 

Good luck!

[grampy]

Can almost smell the tasty aroma from here!!! Let us know how it turns out using the JB! Got a feeling it's going to be sooooo good!

This forum, is just not the same without growalot. She added so much flavor to the soup here.

[landtracdeerhunter]

[landtracdeerhunter]

Got a great Jim Beam flavor, sweet and tangy with a little kick;  2 1/2 hours in.

[landtracdeerhunter]

Third batch almost done; forth batch soaking up the sun,  LOL

[ApexerER]

YUM!!!

[mlammerhirt]

I am gonna try sliced next time.....went the ground route tonight.

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