Easy Venison Jerky Recipe

2 lb Sliced venison 1/8" thick
2 tb Worcestershire sauce
2 tb Soy sauce
1 tb Salt
1 ts Ground red pepper
2 Cloves garlic, sliced
1 c Corn whiskey
1 c Water

Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

Beef Jerky Marinade

1/2 c Soya sauce
1/4 c Worchestershire sauce
1/2 c Water
1/4 c Brown sugar
1/2 t Black pepper
1/4 t Red pepper flakes
1/2 t Salt
4 To 5 dashes hot pepper sauce
Water to cover
2-4 lbs lean beef

While meat is still partially frozen, slice in thin slices. Mix all ingredients of marinade together and put in large stainless steel bowl. Add all the sliced meat, and enough water to cover. Mix well. Let
marinate overnight. Drain and rinse meat off. Lay strips on dehydrator and dry according to manufacturers directions.