Title: Venison Jerky Ii From the Montana Cookbook
Categories: Game Meat Beef
Yield: 1 Servings
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| 3 | lb | Lean venison |
| 1 | tb | Salt |
| 1 | ts | Garlic powder |
| 1/2 | ts | Black pepper |
| 1/3 | c | Worcestershire sauce |
| 1/4 | c | Soy sauce |
| 1 | tb | Prepared mustard |
Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other
ingredients and pour over the meat. Marinate overnight. Remove from
marinade and dry with paper towels. Place in oven. In a gas oven the pilot
flame will dry jerky in 4 days. In a 200 degree electric oven, leave in
the oven until dry by feel. (Note By Rich Harper) This should work if you
get the leanest beef possible (Flank Steak for example). Steve Shanker
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