LOCATION: Recipes >> Preserving Meats >> Jerky 53
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Jerky 53
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Jerky
1 small bottle liquid smoke
2 Tbsp. salt
1 Tbsp. garlic salt
1 Tbsp. onion salt
2-1/2 cups water
2 tsp. cayenne pepper
10 pounds venison cut into 1/4" thick strips
Black pepper to sprinkle on before drying.
Mix all ingredients. (Except black pepper.) Pour over venison
strips. Cover with tight fitting lid. Put into refrigerator; shake
every few hours to allow mixture to completely cover meat. Allow
to marinate over night. Remove from bowl and pat dry with paper
towels. Sprinkle with black pepper. Dry in oven set at 140 degrees
F. About ten hours. Keep oven door cracked open to let the moisture
out. Can also be dried in a food dehydrator.
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