Venison Jerky

Directions

1. 1
   Remove all fat and place meat in the freezer.
2. 2
   When the meat is semi-frozen, slice into 1/4 inch strips (the thinner the slice, the faster the drying).
3. 3
   Meat cut with the grain will be chewy while meat cut against the grain will be tender and break more easily when dried.
4. 4
   Mix all ingredients and marinate the meat for at least 1 hour, then drain in a colander.
5. 5
   Place meat on trays to dry.
6. 6
   For faster drying do not overlap meat.
7. 7
   Turn meat over at least once during the drying period.
8. 8
   Dry at 145° for 8 to 10 hours.
9. 9
   It is dry when it bends like a green willow without breaking.
10. 10
    Store in the refrigerator.