Venison Jerky Recipe

1/2 ts Salt
1/3 ts Garlic powder
1/2 ts Black pepper
1 ts Accent
1 ts Onion powder
1/4 c Worcestershire sauce
1/4 c Soy sauce

Sauce for 1-1/2 lbs deer meat. Using meat half frozen for easier slicing, slice in 1/8 inch strips with the grain, desired lengths. Cover with the above sauce and marinate overnight. Spread single
layer on oven wire rack, using foil under to catch drippings.

With the oven door cracked open and at the lowest temperature, bake 6 - 8 hours. May be eaten immediately. Becomes dryer when cold.
This should work with beef if you get the leanest beef available (Flank Steak for example)

Venison Jerky 2

3 lb Lean venison
1 tb Salt
1 ts Garlic powder
1/2 ts Black pepper
1/3 c Worcestershire sauce
1/4 c Soy sauce
1 tb Prepared mustard

Cut venison into 1/2 inch wide and 1/4 inch thick strips. Mix all other ingredients and pour over the meat. Marinate overnight. Remove from marinade and dry with paper towels.

Place in oven. In a gas oven the pilot flame will dry jerky in 4 days. In a 200 degree electric oven, leave in the oven until dry by feel. This should work if you get the leanest beef possible (Flank Steak for example).