Venison jerky i from the montana cookbook

Yield: 1 servings

Measure Ingredient
½ teaspoon Salt
⅓ teaspoon Garlic powder
½ teaspoon Black pepper
1 teaspoon Accent
1 teaspoon Onion powder
¼ cup Worcestershire sauce
¼ cup Soy sauce

Sauce for 1-½ lbs deer meat. Using meat half frozen for easier slicing, slice in ⅛ 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. (Note by Rich Harper) This should work with beef if you get the leanest beef available (Flank Steak for example) +++++++++++++++++++++++++++++++++++++++++++++++++++ Steve Shamker Submitted By FRED TOWNER On 01-13-95

Similar recipes