venison jerky
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| 3 lb. | lean venison |
| 1 Tbsp | salt |
| 1 tsp | garlic powder |
| 1/2 tsp | black pepper |
| 1/3 cup | worcestershire sauce |
| 1/4 cup | soy sauce |
| 1 Tbsp | prepared mustard |
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| cut venison into 1/2 inch wide and 1/4 inch thick strips. mix all other |
| ingredients and pour over the meat. marinate overnight. remove from |
| marinade and dry with paper towels. place in oven. in a gas oven the pilot |
| flame will dry jerky in 4 days. in a 200 degree electric oven, leave in |
| the oven until dry by feel. |
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| (note by rich harper) this should work if you get the leanest beef |
| possible (flank steak for example). steve shanker |
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| (ID: 78778) Mirror: rec.food.recipes: Sat, Jun 14, 2003 |