Venison Jerkey Yummy

[VermontHunter]

VENISON JERKY
Ingredients:

2 pounds of very lean Venison
¼ C Worcestershire Sauce
¼ C Soy Sauce
1 Tablespoon tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
¼ teaspoon dried chopped onion
¼ teaspoon dried chopped garlic
1 teaspoon salt

Trim all traces of fat from meat. Freeze until firm and solid enough to slice into very thin ¼ slices. Then cut slices into 1-1 ½ strips. Combine all the above ingredients together in a blender or shake in a jar. Pour over meat strips that have been arranged in rows in a shallow baking pan or a marinating container, refrigerate over night. ( Occasionally mix contents to allow marinating of meat. Cover dehydrator trays with venison strips making sure that they are not touching each other to allow for proper air flow. Dry for 4 hours at 140- 150 degrees. At this time rotate the trays and dry for another 6 to 8 hours. Well-dehydrated venison should be dark and fibrous and brittle enough to splinter when bent in half.

[Shaun_300]

mmmmmmmmmmmm!!!! that sounds AWESOME!! ship me some lol!! i dont have a dehydrator and havent had a good snack of venison jerky in a while.