Barbecue Liquid Venison Jerky

Barbecue Liquid Venison Jerky

Ingredients:
4 lb Venison
1 c Barbecue sauce
2 tb Liquid smoke
1 ts Chili powder
1 tb Worchestershire sauce

Directions:
Few grains cayenne pepper
Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices witha a sharp
knife or slicer, then cut slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan.
Marinate overnight in refrigerator. Drain well.
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Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 F. Turn strips and
rotate trays. Dry another 6 to 8 hours. Well-dried jekry should be dark and fibrous looking and
brittle enough to splinter when bent in two.
Sun: Drying meat or venison jerky is not recommended in most climates
Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at
110 F until strips will splinter on the edges when bent in two, 18 to 24 hours.
Beef Or Venison Jerky