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Title: Venison Jerky
Categories: Wildgame
Yield: 1 servings
5 lb Venison, cut thin
2 tb Salt (non-iodized)
1 tb Sugar
3 ts Black pepper
2 ts Garlic powder
6 tb Monosodium glutamate
2 ts Liquid Smoke(R)
Trim and slice meat and place in dish. Mix the dry ingredients and
sprinkle on meat. Add the liquid smoke and cover. Refrigerate for 24
hours. Place foil on the bottom of oven and place the meat directly
on the oven racks. Cook at low temperature (200 degrees) for 8 hours.
Recipe by: EBWATERS
From: "Christopher E. Eaves" <
[email protected]>
Date: Fri, 06 Mar 1998 03:58:23 -0600
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