3 lbs Venison, cut into 1/4" strips
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon cracked red pepper
1/2 cup soy sauce
4 tablespoons liquid smoke (optional)
2 tablespoons monosodium glutamate or salt peter
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup Worcestershire sauce
Mix all ingredients well. Marinate the meat for 24 hours, turning
over at least once. Remove the meat and allow to drain.
Place in a dehydrator for approximately 24 hours or until jerky is
suitable dry.
Or, use the oven on the lowest setting with the door ajar and the
meat placed on a rack for approximately 8 hours.
Makes 12 to 16 servings
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