Title: Jerky (Steve Shanker)
Categories: Game Meat
Yield: 1 Servings
| | | Venison Jerky I |
| | | The Montana Cookbook |
| 1/2 | ts | Salt |
| 1/3 | ts | Garlic powder |
| 1/2 | ts | Black pepper |
| 1 | ts | Accent |
| 1 | ts | Onion powder |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Soy sauce |
Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing,
slice in 1/8 inch strips with the grain, desired lengths. Cover with the
above sauce and marinate overnight. Spread single layer on oven wire rack,
using foil under to catch drippings. With the oven door cracked open and
at the lowest temperature, bake 6 - 8 hours. May be eaten immediately.
Becomes dryer when cold.
+++++++++++++++++++++++++++++++++++++++++++++++++++ Venison Jerky II The
Montana Cookbook 3 lbs lean venison 1 tbs salt 1 tea garlic powder 1/2 tea
black pepper 1/3 cup Worcestershire sauce 1/4 cup soy sauce 1 tbs 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. +++++++++++++++++++++++++++++++++++++++++++++++++++
The second recipe seemed to come out better. I used an eye-round beef roast
and the pilot light method. If you want it hot, simply add some cayenne or
hotsauce to the marinade and watch out. ***** Collection of Clarence
Fontish ***** Courtesy of Shareware RECIPE CLIPPER 1.0