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Teriyaki Beef/venison Jerky 10 oz Bottle Soy Sauce 1...

Teriyaki Beef/venison Jerky 10 oz Bottle Soy Sauce 1 c Burgundy Wine 1 c Brown Sugar 2 ts Liquid Smoke (use 2 if Dehydrator/ 1 if smoking) 1 ts Salt 1/2 ts Garlic Powder 1/2 ts Onion Powder 1 ts Black Pepper 1/2 ts Cayenne Pepper (or more) Mix marinade and let stand for 1/2 hour while you cut Beef/Venison into 1/4" - 3/8" strips. Marinade in refrigerator over night. Dehydrate or smoke for 8 hours or so until jerky is dark, dry but still pliable. Don't overdry. Refrigerate until ready to use.

Venison Jerky 4 lb Venison 1 c Barbecue sauce 2 tb Liquid smoke 1 ts Chili powder 1 tb Worchestershire sauce Few grains cayenne pepper Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well. Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. Sun: Drying meat or venison jerky is not recommended in most climates Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.

Turkey Jerky 1 lb Turkey breast or tenderloins boned and skinned 1 tb Salt 1/2 c Water 2 tb Brown sugar; firmly packed 2 cl Garlic;pressed or minced OR 1/4 ts Garlic powder 1/2 sm Onion; minced OR 1/4 ts Onion powder 1 ts Pepper 1/2 ts Liquid smoke Nonstick cooking spray Rinse meat and pat dry. Pull off and discard any fat and connective tissue. To make meat easier to slice, freeze it until it feels firm, but not hard. Cut turkey into 1/8 to 1/4-inch-thick slices. Cut breast piece with or across the grain, and tenderloins lengthwise. In a bowl, stir together salt, water, brown sugar, garlic, onion, pepper, and liquid smoke. Add turkey and mix well. Cover and chill at least 1 hour or up to 24 hours; meat will absorb most of the liquid. Depending on drying method, evenly coat dehydrator racks, (you need 3, each about 10 by 13 in.) or metal racks (to cover a 10- by 15-inch baking pan) with nonstick cooking spray. Lift turkey strips from liquid, shaking off excess, and lay strips close together, but not overlapping, on racks. In a dehydrator: Arrange trays as manufacturer directs and dry at 140 until a cool piece of jerky (remove from dehydrator and let stand about 5 minutes) cracks and breaks when bent, about 4 1/2 to 5 hours. In an oven: Set at 150-200, place pan on center rack; prop door open about 2 inches. Dry until a piece of jerky cracks and breaks when bent (see above), about 3-5 hours. Let jerky cool on racks, then remove. Serve or store in airtight con-tainers in a cool, dry place up to 3 weeks, in the refrigerator up to 4 months, or longer in the freezer. Makes about 7 ounces. TERIYAKI TURKEY JERKY: Prepare turkey jerky as above, omitting salt and water. Add 1/4 cup soy sauce and 2 teaspoons Worcestershire.

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