*  Exported from  MasterCook  *
 
                           Beef Or Venison Jerky
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      pounds        Venison/beef roast
    1      tablespoon    Salt
      1/4  teaspoon      Black pepper
    1      teaspoon      White pepper
      1/2  teaspoon      Red pepper
    1      teaspoon      Meat tenderizer
    2      tablespoons   Seasoned salt
    2      teaspoons     Accent
    1      teaspoon      Garlic powder
    1      tablespoon    Kitchen bouquet
    2      tablespoons   Morton tender quick
      1/3  cup           Worcestershire sauce
      1/3  cup           Soy sauce
      1/3  cup           Barbecue sauce
      1/3  cup           Liquid smoke
 
 Cut meat in thin slices.  Meat is easier to cut when partially frozen and it
 will cut evenly.  Combine salt, peppers, meat tenderizers, seasoned salt,
 accent, garlic and onion powders, kitchen bouquet, morton tender quick,
 worcestershire sauce, soy sauce, barbecue sauce and liquid smoke.  Marinate
 meat in sauce for 24 hours in a sealable plastic bag.  Place meat directly on
 oven racks, line bottom of oven with foil, or on rack in shallow pan and dry
 in oven for 6-8 hours on lowest setting.  Continue to dry in warm oven if
 necessary.  Oven’s with pilot lights work especially well.
 
 
 
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