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    Homer's Venison Jerky

    Source of Recipe

    Cowboy Cookbook

    List of Ingredients

    • 3 lb. venison , cut into 1/4 inch thick strips
    • 1t. Lawry's seasoned salt
    • 1t. black pepper
    • 1t. cracked red pepper
    • 1/2c. soy sauce
    • 4T. liquid smoke
    • 2T. monosodium glutamate (can use saltpeter)
    • 1t. garlic powder
    • 1t. onion powder
    • 1/2c. Worcestershire sauce


    1. Mix all ingredients well. Marinate the meat for 24 hrs. turning over at least once.
    2. Remove the meat and allow to drain. Place in a dehydrator for approximately 24 hrs. or until the jerky is suitably dry.
    3. Or, use the oven on lowest setting with the door ajar and the meat placed on a rack for approximately 8 hrs.
    4. Makes 12-16 servings.




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