Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jerky
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce
Cayenne pepper -- a few grains
Freeze venison until firm and solid enough to slice easily. Cut
into 1/8" slices witha a sharp knife or slicer, then cut slices
into strips 1-1/2" 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.
