Venison jerky i from the montana cookbook

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Recipe by: francon

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 t Salt 1 t Onion powder
1/3 t Garlic powder 1/4 c Worcestershire sauce
1/2 t Black pepper 1/4 c Soy sauce
1 t Accent

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 witha 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 Shamker

Submitted By FRED TOWNER On 01-13-95