Deer Jerky
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1 servings
4 lb venison
4 tb onion powder
1 1/2 ts black pepper
1 1/2 ts garlic powder
2 pinches salt
1/2 ts italian seasoning
1 c worcestershire sauce
1 c soy sauce
1 ts texas pete
Serves many people.
Cut venison into 1/3-inch strips or less, cutting with the grain. Combine
rest of ingredients. Place meat in pan or dish and pour marinade over
meat. Let stand 24 hours in refrigerator. Remove from refrigerator and
place foil in bottom of oven to catch drippings. Insert toothpicks through
one end of strip of meat and hang from over rack. Rack should be at highest
setting. Bake at 150F for 4 hours or until dried to taste.
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