LOCATION: Recipes >> Preserving Meats >> Jerky 47
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Jerky 47
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JERKY
garlic powder
onion powder
onion powder
black pepper
soy sauce
Worcestershire sauce
seasoned salt
Accent
Slice three pounds of venison into strips about 3/8 inch thick to
ensure total saturation of the meat while it's marinating. In
container, combine 1/2 cup soy sauce, 1/2 cup Worchestershire, 2
tsp. Accent, 2 tsp. seasoned salt, 2/3 tsp. garlic powder, 2 tsp.
onion powder, adn 2/3 tsp. black pepper.
Stir this mixture well with a spoon to dissolve all of the soluble
ingredients. Now the marinaade is ready to be used.
Place the strips of meat in the marinade be sure they're completely
submerged. Marinate overnight, turning if necessary.
Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is
better) at 150 degrees. They get crisper the longer they bake.
Store finished jerky in zip-lock bags or other airtight containers
to seal in freshness. Jerky will keep up to two years.
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