Ingredients:
- 2 lbs. venison
- ¼ c. soy sauce
- 1 T. Worcestershire sauce
- ¼ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. onion powder
- ¼ tsp. pepper
- 1 tsp. hickory smoke salt
- Dash cayenne
- A few drops of liquid smoke
Instructions:
Remove all fat from meat and cut in strips c-¼ inches thick and about 1½ inches wide.
Combine ingredients and stir well. Add meat and mix thoroughly in a resealable plastic bag. Refrigerate overnight.
Put on oven racks or in dehydrator and dry at 150-200F until brown, about 5 hours for venison or 6-7 hours for goose or turkey. Makes ½ pound of jerky.