Ingredients
- 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
Directions
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
lwilson@gatecom.com
Texas Jerky