Sauce for 1-1/2 lbs deer meat. Using meat half frozen
for easier slicing, slice in 1/8 inch strips with the
grain, desired lengths. Cover witha the above sauce
and marinate overnight. Spread single layer on oven
wire rack, using foil under to catch drippings. With
the oven door cracked open and at the lowest
temperature, bake 6 - 8 hours. May be eaten
immediately. Becomes dryer when cold.
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Venison Jerky II
The Montana Cookbook
3 lbs lean venison
1 tbs salt
1 tea garlic powder
1/2 tea black pepper
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 tbs prepared mustard
Cut venison into 1/2 inch wide and 1/4 inch thick
strips. Mix all other ingredients and pour over the
meat. Marinate overnight. Remove from marinade and
dry with paper towels. Place in oven. In a gas oven
the pilot flame will dry jerkey in 4 days. In a 200
degree electric oven, leave in the oven until dry by
feel.
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The second recipe seemed to come out better. I used
an eye-round beef roast and the pilot light method.
If you want it hot, simply add some cayenne or
hotsauce to the marinade and watch out.
Originally posted by Steve Shankar
***** Collection of Clarence Fontish *****