Venison Jerky

Cut 1 quart of venison in small strips with the grain, if possible.

In a gallon size zip lock bag or large bowl, add the following ingredients:

Cut up venison

• 1 tsp. seasoned salt (Lawry’s)
• 1/3 tsp. garlic powder
• 1/3 tsp. black pepper
• 1 tsp. Accent salt
• 1 tsp. onion powder
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 tsp. liquid smoke

Marinate at least 4 hours or over-night.

Hang on racks of your oven  Be sure to line bottom of oven with aluminum foil, or you will have a very messy oven.

Set oven as low as possible - 125 to140 - for about 6 hours. (I sometimes put a wooden spoon between the oven door so that the jerky will not cook too fast.)

The jerky will start to lose its moistness between 4 and 6 hours. That is when I start removing any small pieces that feel on the dry side. Store in a jar or ziplock bag in a cool place. Lasts about 3 weeks.