Venison Jerky

• 4 Tbsp. soy sauce
• 4 Tbsp. Worcestershire sauce
• 1 Tbsp. catsup
• 1/4 tsp. pepper, more for hotter jerky
• 1 lb. lean round or flank steak venison
• 1/4 tsp. garlic powder
• 1/4 tsp. onion salt
• 1/2 tsp. salt

1. Remove all fat and place meat in the freezer.
2. When the meat is semi-frozen, slice into 1/4 inch strips (the thinner the slice, the faster the drying).
3. Meat cut with the grain will be chewy while meat cut against the grain will be tender and break more easily when dried.
4. Mix all ingredients and marinate the meat for at least 1 hour, then drain in a colander.
5. Place meat on trays to dry.
6. For faster drying do not overlap meat.
7. Turn meat over at least once during the drying period.
8. Dry at 145u0b0 for 8 to 10 hours.
9. It is dry when it bends like a green willow without breaking.
10. Store in the refrigerator.

soy sauce, worcestershire sauce, catsup, pepper, lean round, garlic powder, onion salt, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=232480 (may not work)