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Onion Ground Beef Jerkey 2 oz Package dried onion...

Onion Ground Beef Jerkey 2 oz Package dried onion soup mix 1/4 c Water 1/4 c Soy sauce 1 ts Garlic; chopped 1 ts Curing salt Dried herbs or flavorings of choice 1 1/2 lb Very lean ground beef In a bowl, combine onion soup mix and water. Let sit for 10 mintues. Add the remaining ingreidents, including the beef, and combine we. . . Let marinate for at least 2 hours. For a more pronounced flavor, cover and refrigerate for 8 to 12 hours. Put through a jerky press, OR shape the meat into 1-to 2-inch balls. Line each drying tray with a solid leather sheet. Top it with a mesh sheet. Arrange the meat rounds on the mesh sheets. Dry at 145 F. or above until hard, about 6 to 10 hours. With some dehydrators, you will have to turn the rounds to ensure uniform drying. If beads of melted fat form on the rounds as they are drying, blot them up with a clean, uninked paper towel. Each lb. of ground beef makes about 4 oz. jerky.

Venison Jerky 3 lb Lean Venison 1 tb Salt 1 ts Onion Powder 1 ts Garlic Powder 1 1/2 ts Pepper 1/3 c Worcestershire sauce 1/4 c Soy Sauce Cut the venison into strips 1/4 to 3/8" thick. Mix other ingredients together, and marinate meat strips in it over night, in the refrigerator. Drain and pat dry with towel. Place in smoker until proper consistancy is reached. Use only two or three pans of chips. Store in covered jar, or in plastic bags.

Deer Jerky Deer, sliced 1/8" thick 2 tb Hickory smoked salt 1 tb Garlic salt 2 tb Monosodium glutamate 4 tb Seasoned pepper 2/3 c Soy sauce 1/3 c Worcester sauce smoked Tabasco sauce to taste Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.

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