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Homer's Venison Jerky




Source of Recipe


Cowboy Cookbook






List of Ingredients



• 3 lb. venison , cut into 1/4 inch thick strips
  
• 1t. Lawry's seasoned salt
  
• 1t. black pepper
  
• 1t. cracked red pepper
  
• 1/2c. soy sauce
  
• 4T. liquid smoke
  
• 2T. monosodium glutamate (can use saltpeter)
  
• 1t. garlic powder
  
• 1t. onion powder
  
• 1/2c. Worcestershire sauce
  






Instructions



1. Mix all ingredients well. Marinate the meat for 24 hrs. turning over at least once.
   
2. Remove the meat and allow to drain. Place in a dehydrator for approximately 24 hrs. or until the jerky is suitably dry.
   
3. Or, use the oven on lowest setting with the door ajar and the meat placed on a rack for approximately 8 hrs.
   
4. Makes 12-16 servings.