- 2 tsp table salt
1 tsp pepper
1 tsp onion salt
1 tsp garlic salt
2 lbs venison
1 cup water
2 tsp worcestershire sauce
1/2 tsp liquid smoke
- Trim all fat from meat. Cut slices into 1/4 thick wide as possible
Mix ingredients in bowl until salt dissolves
Pour into plastic bag add meat and squeeze gently to coat all pieces and tie securely.
Store in refrigerator overnight
Draw strips across edge of bowl to remove excess marinade.
Place strips close together in single layer on wire cooling racks in baking sheets with sides.
Dry in 150f oven for 7 to 8 hours turn slices over at half time and reposition pans.
Strips should feel dry and hard, but pliable enough to bend.
Cool and store in air tight container in cool location or long term freeze