I have a few venison roasts from the hind quarters that i wanna make jerky out of. I want to make them the way Meathead described but woundered if anyone had another good marinade?
One of my "go to" jerky marinades is Yoshidas Teriaki. I marinate overnight, then drain and dust with black pepper. This is easy, and good. Why Yoshida's? Simple, as we have a bunch at work, and I can get it at cost.
Any good spice rub or marinade will do, really. As you gain experience and knowledge, you'll find your "house" flavors.
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