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.
