Recipe - Venison Jerky

4 pound Venison
1 cup Barbecue sauce
2 tablespoon Liquid smoke
1 teaspoon Chili powder
1 tablespoon Worchestershire sauce
Few grains cayenne pepper

Freeze venison until firm and solid enough to slice easily. Curinto
1/8inch slices witha a sharp knife or slicer, then cut slices into strips
1 & One half inches wide. Meanwhile, blend remaining ingredients and pour over
venison strips that have been arranged in rows in a shallow baking pan.
Marinate overnight in refrigerator. Drain well.

Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140
F. Turn strips and rotate trays. Dry another 6 to 8 hours. Welldried jekry
should be dark and fibrous looking and brittle enough to splinter when bent
in two.

Sun: Drying meat or venison jerky is not recommended in most climates

Oven: Lay strips of marinated meat in rows over trays being careful not to
overlap strips. Dry at 110 F until strips will splinter on the edges when
bent in two, 18 to 24 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini