Barry'S Deer Jerky

• 2 lb. venison, sliced thin
• 2 tsp. soy sauce
• 2 tsp. Worcestershire sauce
• 1 onion or 1 tsp. onion powder
• 1/2 tsp. black pepper
• 1 tsp. all-purpose seasoning
• water (enough to barely cover meat)
• 1 tsp. garlic powder

1. Combine all ingredients together and marinate in the refrigerator for 6 to 10 hours.
2. When ready to dry, remove slices and drain on paper towels; may pat dry.
3. To dry, spread slices in single layer on oven racks.
4. Place a pan under racks to catch drippings.
5. Set temperature at 140u0b0 or lowest temperature on your stove.
6. Open door slightly to allow air to circulate and moisture to escape.
7. Drying will take 6 to 10 hours.
8. Turn over after 4 hours.
9. Jerky is done when meat is shriveled, dark, leathery and chewy.

thin, soy sauce, worcestershire sauce, onion, black pepper, allpurpose seasoning, water, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=334844 (may not work)