Title: Venison Jerky I From the Montana Cookbook
Categories: Game Meat Beef
Yield: 1 Servings
| | | ++++++++++++++++++++++++++++ +++++++++++++++++++++++++++ +++ |
| 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 a 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. (Note by Rich Harper) This should work with beef
if you get the leanest beef available (Flank Steak for example)
+++++++++++++++++++++++++++++++++++++++++++++++++++ Steve Shanker