Recipe - Beef Or Venison Jerky

8 pound Venison/beef roast
1 tablespoon Salt
One fourth teaspoon Black pepper
1 teaspoon White pepper
One half teaspoon Red pepper
1 teaspoon Meat tenderizer
2 tablespoon Seasoned salt
2 teaspoon Accent
1 teaspoon Garlic powder
1 tablespoon Kitchen bouquet
2 tablespoon Morton tender quick
1/3 cup Worcestershire sauce
1/3 cup Soy sauce
1/3 cup Barbecue sauce
1/3 cup Liquid smoke

From Scratch Save

Cut meat in thin slices. Meat is easier to cut when partially frozen and it
will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt,
accent, garlic and onion powders, kitchen bouquet, morton tender quick,
worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate
meat in sauce for 24 hours in a sealable plastic bag. Place meat directly
on oven racks, line bottom of oven with foil, or on rack in shallow pan and
dry in oven for 68 hours on lowest setting. Continue to dry in warm oven
if necessary. Oven's with pilot lights work especially well. From: Steve
Herrick Date: 051492

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 06, 1998