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Moose Picante
Moose Picante
2-3 lbs. of moose or beef with fat trimmed away
1 cup soy sauce
1 cup worcestershire sauce
2 oz. liquid smoke flavor
1 tblsp. garlic powder
1 pkg. of Havoc Maker Hot Sauce Mix
1 large mixing bowl
food dryer or over set to warm
Prepare marinade mixture: add soy sauce, worcestershire sauce, smoke flavoring, ground garlic to a large mixing bowl and stir. Cut meat into strips approximately 1/4 inch or less thick. Remove as much fat as possible. Place strips in the marinade and stir. Cover bowl and store in the refrigerator for 24 hr.
The next day, pour contents of Havoc Maker Hot Sauce Mix on a cutting board and blend mix thoroughly to assure even consistency. Separate about 1/4 of the mix and spread it thinly on the cutting board. Reserve the remaining dry mix for hot sauce as described on the package, or save for more batches of jerky.
Sandwich the meat strips between two thick layers of paper towels and press to remove excess marinade. You might have to repeat this again with another batch of paper towels. Once the strips have been pressed, dredge in the hot sauce mix. Dredge both sides for hot. Place in a food dryer or warm oven until strips are thoroughly dry, usually 3-4 hours.
