Beef Or Venison Jerky

* Exported from MasterCook *

Beef Or Venison Jerky

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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