Venison jerky ii from the montana cookbook
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Lean venison |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Black pepper |
| ⅓ | cup | Worcestershire sauce |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Prepared mustard |
Directions
Cut venison into ½ inch wide and ¼ inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels. Place in oven. In a gas oven the pilot flame will dry jerkey in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. (Note By Rich Harper) This should work if you get the leanest beef possible (Flank Steak for example). Steve Shanker
+++++++++++++++++++++++++++++++++++++++++++++++++++ Submitted By FRED TOWNER On 01-13-95