You may also like
Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 2 lb. venison, sliced thin
- 2 tsp. soy sauce
- 2 tsp. Worcestershire sauce
- 1 onion or 1 tsp. onion powder
- 1/2 tsp. black pepper
- 1 tsp. all-purpose seasoning
- water (enough to barely cover meat)
- 1 tsp. garlic powder
Method
- Combine all ingredients together and marinate in the refrigerator for 6 to 10 hours.
- When ready to dry, remove slices and drain on paper towels; may pat dry.
- To dry, spread slices in single layer on oven racks.
- Place a pan under racks to catch drippings.
- Set temperature at 140° or lowest temperature on your stove.
- Open door slightly to allow air to circulate and moisture to escape.
- Drying will take 6 to 10 hours.
- Turn over after 4 hours.
- Jerky is done when meat is shriveled, dark, leathery and chewy.
