Title: Venison Garlic Jerky
Categories: Meat Game Vegetable Info
Yield: 1 Servings

1/4	c	Cider vinegar
4	tb	Worcestershire sauce
2	tb	Brown sugar
1	ts	Salt
1	ts	Dried garlic powder
1/2	ts	Ground pepper
1		To 2 pounds raw lean venison strips

Partially freeze meat so it can be cut easily into 1/4 inch strips. Dump remaining ingredients in bowl or big cake pan and mix well. Marinate meat in mixture covered in refrigerator for at least a day, turning now and then to coat meat evenly. Shake excess moisture from marinated strips. If oven is clean and you want to keep it that way, line bottom with aluminum foil to catch drippings. Lay strips of meat over cake racks or directly on oven racks. Or, to accommodate more meat, use those spiked metal hooks used to hang curtains, spear a strand of meat on each hook and hang down from regular oven racks. (The more air that circulates around meat strips, the better.) Cook for 5 to 6 hours in 175 degree oven. Remove from oven, blot with paper towels and when cool, store in refrigerator in old mayonnaise jars, with the tops on, or in sealed plastic bags. It will last for a day or more without refrigeration. Most any barbecue marinades can be used for jerky as long as they contain no oil. For stronger flavors, add more seasonings and increase marinating time. Vinegar when added to marinade, will soften the wild taste of game meats. Lean meats are best for jerky. Origin: FidoNet Home Cooking Echo Shared by: John Mudge

DC> DC> Submitted By THE KRAZY KITCHEN OF DAN CEPPA On 11-12-94 (1211)

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