MMMMM----- Meal-Master Recipe via Home Cookin 1.3

     Title: Venison Jerky
Categories: Home Cookin,
     Yield: 1

     4 lb Venison
     1 c  Barbecue sauce
     2 tb Liquid smoke
     1 ts 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 withoutoverlapping. 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.

MMMMM