Tabasco Bison… Too Hot?

Jan 14th, 2007 by Kirby

Ingredients

3 pounds bison meat
2 cups water
1 teaspoon Tabasco sauce
1/2 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon liquid smoke
1/2 teaspoon black pepper
2 teaspoons barbecue sauce

Procedure

Cut the meat into strips that are as thin as you can make them. Next, mix the remaining ingredients in a glass or ceramic container until everything is thoroughly mixed. Place the meat in the marinade and then refrigerate for 12 to 18 hours. The gamier the meat, the longer it will need to soak. After the meat has soaked, remove it from the refrigerator and gently dab off excess marinade with a paper towel. Drying works best, but cooking is also a viable option. Heat the jerky at 150 degrees Fahrenheit. Check for doneness as you go, this type of jerky generally takes about 5 or 6 hours to fully cook or dry.