| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 4 | lb | Venison |
| 1 | c | Barbecue sauce |
| 2 | tb | Liquid smoke |
| 1 | ts | Chili powder |
| 1 | tb | Worchestershire sauce |
| Few grains cayenne pepper |
INSTRUCTIONS
Freeze venison until firm and solid enough to slice easily. Curinto 1/8-inch slices witha a sharp knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well. Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and brittle enough to splinter when bent in two. Sun: Drying meat or venison jerky is not recommended in most climates Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 F until strips will splinter on the edges when bent in two, 18 to 24 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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