Deer jerky

Yield: 1 servings

Measure Ingredient
4 pounds venison
4 tablespoons onion powder
1½ teaspoon black pepper
1½ teaspoon garlic powder
2 pinches salt
½ teaspoon italian seasoning
1 cup worcestershire sauce
1 cup soy sauce
1 teaspoon texas pete

Serves many people.

Cut venison into ⅓-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Remove from refrigerator and place foil in bottom of oven to catch drippings. Insert toothpicks through one end of strip of meat and hang from over rack. Rack should be at highest setting. Bake at 150F for 4 hours or until dried to taste.

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