MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: SEVEN STEP JERKY
  Categories: Meats, Dehydrator
       Yield: 4 servings
  
       3 lb Venison
     1/2 c  Soy sauce
     1/2 c  Worcestershire sauce
       2 ts MSG
       2 ts Seasoned salt
     2/3 ts Garlic powder
       2 ts Onion powder
     2/3 ts Pepper
  
   Slice three pounds of venison into strips about 1/8 inch thick to
   ensure total saturation of the meat while it's marinating. Partial
   freezing beforehand aids in slicing thin. Combine all ingredients in
   a bowl. Stir this mixture well with a spoon to dissolve all of the
   soluble ingredients. Now the marinaade is ready to be used. Place the
   strips of meat in the marinade, be sure they're completely submerged.
   Marinate overnight, turning if necessary.  Lay marinated meat strips
   on oven rack. Cook for 6 to 8 (6 is better) at 150 degrees. They get
   crisper the longer they bake. Store finished jerky in zip-lock bags
   or other airtight containers to seal in freshness.  Jerky will keep
   up to two years. A good book on making beef jerky and other
   light-weight foods is:
   
   THE HUNGRY HIKERS BOOK OF GOOD COOKING, by GRETCHEN McHUGH Alfred
   Knopf 1989 ISBN 0-394-51261-8
  
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