Beef or venison jerky

1 servings

Ingredients

QuantityIngredient
2eaches- 8 lb venison/beef roast
1tablespoonSalt
¼teaspoonBlack pepper
1teaspoonWhite pepper
½teaspoonRed pepper
1teaspoonMeat tenderizer
2tablespoonsSeasoned salt
2teaspoonsAccent
1teaspoonGarlic powder
1tablespoonKitchen bouquet
2tablespoonsMorton tender quick
cupWorcestershire sauce
cupSoy sauce
cupBarbecue sauce
cupLiquid smoke

Directions

Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Oven's with pilot lights work especially well.

Submitted By FRED TOWNER On 01-13-95