• 2 lbs. lean venison(or beef)1x2x8 inch strips
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 Tbsp. chili powder
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • a dash of cayenne pepper
  • 5 dashes of liquid smoke mixed with 1/4 c. water


Mix and brush on both sides of pieces. Place in glass dish and marinate overnight. Next day shake any excess off and lay strips in a single layer on oven rack.

Place sheet of tin foil below to catch drippings. Bake at lowest temperature, 124-130 degrees F., with door slightly ajar, until strips are real dark, almost black, 7-10 hours. If the strips crack when bent but don't break, its done. If you run out of the mix, make another batch.

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Submitted 6/13/05.
Source: Michigan Country Lines
Submitted By: Linda Wilson
Texas Jerky