VENISON JERKY
1 1/2 to 2 pounds lean boneless meat partially frozen (for ease in making thin slices)
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke flavored salt
2 teaspoons liquid smoke.
Trim all fat from meat. Cut meat in 1/8 to
1/4 inch slices about 1 1/2 inches wide and as long as possible (with or across the
grain). Combine the seasonings in a bowl
until dissolved. Add meat strips and mix
thoroughly coating all surfaces of the meat. Put
in the refrigerator overnight to soak in and incorporate the spice flavors into the meat. If you wish, you can stir the mix to re-coat it
sometime during this soaking in period. Arrange
strips of meat on cake rack or oven rack close together (meat will shrink). Protect bottom of oven with a baking pan (because
meat will drip). Dry meat at
lowest oven temperature possible, in the 150 to 200 degree range for approximately 5 to 7
hours. After cooking and cooling you can
freeze in bags and take as needed. (My notes: notice that garlic “powder” and onion
“powder” are used instead of garlic salt and onion salt. This is necessary or the product will be
excessively salty.)