Venison (Deer) Jerky Recipe

• 3 pound venison meat
• 3/4 c. Worcestershire sauce
• 2 teaspoon seasoned salt
• 2 teaspoon onion pwdr
• 1/3 c. soy sauce
• 2 teaspoon Accent
• 2/3 teaspoon garlic pwdr
• 2/3 teaspoon black pepper

1. Best cuts to use: leg muscles, chest, rib and neck cuts.
2. If whole ham, debone first, then freeze it.
3. Have butcher slice lengthwise 1/4 to 3/8 inch thick.
4. Cut slices 12 inch wide - length may vary.
5. Place thawed meat into container and cover with ingredients.
6. Mix well.
7. Marinade overnight.
8. To cure: string one end of meat on metal rod (allow airspace between each strip).
9. Let hang to drain off excess liquid.
10. Hang from top of oven.
11. Bake at 200 degrees for 6 to 8 hrs.
12. Take thinner cuts out as cured.
13. If you have no metal rods, lay meat across oven racks leaving air space.
14. Put foil on bottom to catch drainage as meat cures.
15. When cured, meat will break apart.
16. Store in ziplock bags in freezer.

meat, worcestershire sauce, salt, onion pwdr, soy sauce, accent, garlic, black pepper

Taken from cookeatshare.com/recipes/venison-deer-jerky-60669 (may not work)