| 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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