*  Exported from  MasterCook  *

                              Venison Jerky

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Jerky

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       lb           Venison
   1       c            Barbecue sauce
   2       tb           Liquid smoke
   1       ts           Chili powder
   1       tb           Worchestershire sauce
                        Cayenne pepper -- a few grains

  Freeze venison until firm and solid enough to slice easily. Cut
  into 1/8" slices witha a sharp knife or slicer, then cut slices
  into strips 1-1/2" 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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