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Venison Jerky 1/2 ts Salt 1/3 ts Garlic powder...

Venison Jerky 1/2 ts Salt 1/3 ts Garlic powder 1/2 ts Black pepper 1 ts Accent 1 ts Onion powder 1/4 c Worcestershire sauce 1/4 c Soy sauce Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover witha the above sauce and marinate overnight. Spread single layer on oven wire rack, using foil under to catch drippings. With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold. This should work with beef if you get the leanest beef available (Flank Steak for example)

Venison Jerky 3 lb Lean venison 1 tb Salt 1 ts Garlic powder 1/2 ts Black pepper 1/3 c Worcestershire sauce 1/4 c Soy sauce 1 tb Prepared mustard +++++++++++++++++++++++++++++++++++++++++++++++++++ Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerkey in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. This should work if you get the leanest beef possible (Flank Steak for example).

Venison Jerky 2 lb Sliced venison 1/8" thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, without overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

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