Venison Jerky

• 5 lb. venison meat, cut in strips
• 1/3 c. soy sauce
• 1/3 c. Worcestershire sauce
• 2 Tbsp. Tender Quick salt (for meat)
• 1 Tbsp. Kitchen Bouquet
• 2 tsp. Accent
• 1 tsp. meat tenderizer
• 1/3 c. barbecue sauce (hickory flavor)
• 1 Tbsp. salt (iodized)
• 1/4 tsp. pepper (black)
• 1/2 tsp. red pepper (voluntary)
• 1 tsp. Lawry's seasoned salt
• 1 tsp. garlic salt
• 1 tsp. onion powder
• 1/3 c. liquid smoke
• 1 tsp. white pepper

1. Mix all together and put in covered bowl and refrigerate for 24 hours.
2. Place strips of meat on oven racks and bake for 8 hours at 125u0b0 to 150u0b0.
3. Let cool and store in airtight container in refrigerator.
4. Can be frozen.

venison meat, soy sauce, worcestershire sauce, salt, kitchen, accent, tenderizer, barbecue sauce, salt, pepper, red pepper, salt, garlic salt, onion powder, liquid smoke, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027939 (may not work)