MMMMM----- Meal-Master Recipe via Home Cookin 1.3
       Title: Venison Jerky
  Categories: Home Cookin,
       Yield: 1
       4 lb Venison
       1 c  Barbecue sauce
       2 tb Liquid smoke
       1 ts 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 withoutoverlapping. 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
   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.