*  Exported from  MasterCook  *
 
                               VENISON JERKY
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Venison
    1       c            Barbecue sauce
    2       tb           Liquid smoke
    1       t            Chili powder
    1       tb           Worchestershire sauce
                         Few grains cayenne pepper
 
    Freeze venison until firm and solid enough to slice
   easily. Curinto 1/8-inch slices witha a sharp knife or
   slicer, then cut slices into strips 1 & 1/2 inches
   wide. Meanwhile, blend remaining ingredients and pour
   over venison strips that have been arranged in rows in
   a shallow baking pan. Marinate overnight in
   refrigerator. Drain well.
   
   Dehydrator: Cover trays with strips without
   overlapping. Dry 4 hours at 140 F. Turn strips and
   rotate trays. Dry another 6 to 8 hours. Well-dried
   jekry should be dark and fibrous looking and brittle
   enough to splinter when bent in two.
   
   Sun: Drying meat or venison jerky is not recommended
   in most climates
   
   Oven: Lay strips of marinated meat in rows over trays
   being careful not to overlap strips. Dry at 110 F
   until strips will splinter on the edges when bent in
   two, 18 to 24 hours.
  
 
 
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