October 10, 2015
I am becoming a jerky aficionado, and I must say that so far this is one of the best jerky marinades I have tried. It makes me wonder if even an old shoe would taste good after hanging out in this for a while.
Long term storage does not seem to be a problem with this creation. It simply does not last that long in my house.
Kudos to Hank Shaw of Hunter Angler Gardener Cook. This man is a master wizard when it comes to wild game.
INGREDIENTS
- 4 or 5 pound antelope roast
- 1 cup soy sauce
- 2/3 cup sugar
- 1 cup sliced onion
- 1 head garlic, peeled
- 1 seven-ounce can of chipotles in adobo
- Juice of 2 limes
- 2 tablespoons salt
Cut meat into 1/4″ strips and place in a non-reactive bowl. Combine remaining ingredients into blender and mix well. Pour over meat and refrigerate for 36-48 hours, stirring occasionally. Dehydrate for 6-8 hours, or until done.
*I have also made jerky with this marinade from elk, deer, and now, mountain goat. I love them all.
Re-posted with Permissions. Thank You Hank!
Posted by Michael Patrick McCarty
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