Title: VENISON JERKY, FROM ANDREA CASSONI
Categories: Cyberealm, Wild game
Yield: 10 servings
2 lb Sliced venison 1/8" thick
2 tb Worcestershire sauce
2 tb Soy sauce
1 tb Salt
1 ts Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water
Slice the meat when it is lightly frozen. The cuts
should be long, thin and with the grain. Cut across
the grain if you want more tender, but more brittle
jerky.
Trim off all of the fat. Marinate strips in a glass
container overnight. You may substitute 2 cups of red
wine for the corn whiskey and water.
Pat dry and arrange pieces side by side on an oven
roasting rack, with- out overlap. Cook at minimum heat
(150F) for 6 hours. Leave oven door ajar to allow
moisture to escape. Meat should be dark, dry and store
jerky in a cool, airtight container.
