Venison Jerky

• 4 lbs venison
• 1 cup barbecue sauce
• 2 tablespoons liquid smoke
• 1 teaspoon chili powder
• 1 tablespoon Worcestershire sauce
• 1 pinch cayenne pepper

1. Freeze venison until firm and solid enough to slice easily.
2. Cut into 1/8-inch slices with a sharp knife or slicer.
3. Then cut slices into.
4. strips 1 1/2 inches wide.
5. Meanwhile, blend remaining ingredients.
6. and pour over venison strips that have been arranged in rows in a.
7. shallow baking pan.
8. Marinate overnight in refrigerator.
9. Drain well.
10. Dehydrator: Cover trays with strips without overlapping.
11. Dry 4 hours.
12. at 140 degrees F.
13. Turn strips and rotate trays.
14. Dry another 6 to 8 hours.
15. Well-dried jekry should be dark and fibrous looking and brittle.
16. enough to splinter when bent in two.
17. Sun: Drying meat or venison jerky is not recommended in most climates.
18. Oven: Lay strips of marinated meat in rows over trays being careful.
19. not to overlap strips.
20. Dry at 110 F until strips will splinter on the.
21. edges when bent in two, 18 to 24 hours.

venison, barbecue sauce, liquid smoke, chili powder, worcestershire sauce, cayenne pepper

Taken from www.food.com/recipe/venison-jerky-45826 (may not work)