My
Collection of Keeper Recipes
7 Step Venison Jerky
Categories:
miscellaneous
3 lb venison; 3/8 slices
1/2 cup soy sauce
1/2 cup Worcestershire
2 teaspoon monosodium glutamate
2 teaspoon seasoned salt
2/3 teaspoon garlic powder
2 teaspoon onion powder
2/3 teaspoon pepper
Make marinade of all ingredients except venison. Mix well until dissolved. Place strips of meat in marinade, being sure meat is completely covered. Marinate overnight, turning once.
Place marinated strips directly on oven rack, not touching. Cook for 6-8 hrs @150 (The longer they cook, the crispier they get). Store finished jerky in airtight plastic bags to keep fresh. This will keep up to 2 years.
(Subst: moo-cow ok but pig-sounds NO way)
Contributor: W David Griggs, Eutawville SC
Yield: 20 servings