Venison jerky ii from the montana cookbook

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Recipe by: moryne

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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:

3 lb Lean venison 1/3 c Worcestershire sauce
1 T Salt 1/4 c Soy sauce
1 t Garlic powder 1 T Prepared mustard
1/2 t Black pepper

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 jerkey 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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Submitted By FRED TOWNER On 01-13-95