MM: Beef or Venison Jerky
---------- Recipe via Meal-Master (tm) v8.05
Title: Beef or Venison Jerky
Categories: Appetizers, Makemeat, Game
Yield: 1 Servings
-Keywords: marinade
8 lb Venison/beef roast
1 T Salt
1/4 t Black pepper
1 t White pepper
1/2 t Red pepper
1 t Meat tenderizer
2 T Seasoned salt
2 t Accent
1 t Garlic powder
1 T Kitchen bouquet
2 T Morton tender quick
1/3 c Worcestershire sauce
1/3 c Soy sauce
1/3 c Barbecue sauce
1/3 c Liquid smoke
Cut meat in thin slices. Meat is easier to cut when
partially frozen and it will cut evenly. Combine salt,
peppers, meat tenderizers, seasoned salt, accent,
garlic and onion powders, kitchen bouquet, morton
tender quick, worcestershire sauce, soy sauce,
barbecue sauce and liquid smoke. Marinate meat in
sauce for 24 hours in a sealable plastic bag. Place
meat directly on oven racks, line bottom of oven with
foil, or on rack in shallow pan and dry in oven for
6-8 hours on lowest setting. Continue to dry in warm
oven if necessary.
Oven's with pilot lights work
especially well.
From: Steve Herrick Date: 05-14-92
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