Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 t Chili powder
1 tb Worchestershire sauce
Few grains cayenne pepper
Freeze venison until firm and solid enough to slice
easily. Curinto 1/8-inch slices witha 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.
