Jerky

The best way to enjoy you trophy any time

Easy Venison jerky - quick and taste great

2 pounds venison                             3 Tbsp. salt

1 tsp. pepper                                  2 Tbsp. sugar

1/2 tsp. hickory smoke salt             1/4 cup liquid smoke

Mix salt, pepper, sugar and hickory smoke salt an shallow bowl or plate. Cut venison in 1/4 inch strips (against the grain), season both sides with mixture. Place in a pan with wax paper between layers and refrigerate overnight.

Dip in liquid smoke and hang from tooth picks from oven rack, let dry at 120� with the oven door cracked open for 8 hours.

Or place in a dehydrator.

From - the deer slayer