Game & Fish Dish
VENISON JERKY
For each pound of Venison:
•
½ teaspoon garlic powder
½ teaspoon garlic powder •1 teaspoon salt
1 teaspoon salt•¼ teaspoon pepper
¼ teaspoon pepper •1 tablespoons seasoning salt
1 tablespoons seasoning salt •2 oz. of Worcestershire sauce
2 oz. of Worcestershire sauce •1 oz. of Liquid Smoke
1 oz. of Liquid Smoke Cut venison into thin slices. Mix above ingredients in bowl; add venison. Refrigerate for 24 to 36 hours covered. In a dehydrator, spread out each slice of venison on the dehydrator's tray. Dehydrate for 6 to 7 hours, depending on how dry you want the meat.
