MMMMM----- Meal-Master Recipe via Home Cookin 1.3

      Title: Venison Jerky
 Categories: Home Cookin,
      Yield: 1

      4 lb Venison
      1 c  Barbecue sauce
      2 tb Liquid smoke
      1 ts Chili powder
      1 tb Worchestershire sauce
           Few grains cayenne pepper

        Freeze venison until firm and solid enough to slice easily.
  Curinto 1/8-inch slices witha a sharp knife or slicer, then cut
  slices into strips 1 & 1/2 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 withoutoverlapping. Dry 4
  hours at 140 F. Turn strips and rotate trays. Dry another 6 to 8
  hours. Well-dried 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.

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