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jerky recipes
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<blockquote data-quote="Mike Belt" data-source="post: 3122077" data-attributes="member: 69"><p>3 pounds venison cut into 3/8" strips</p><p></p><p>Marinade:</p><p>1/2 cup soy sauce</p><p>1/2 cup worcestershire sauce</p><p>2 tsp MSG (Accent meat tenderizer)</p><p>2 tsp seasoned salt</p><p>2 tsp onion powder</p><p>2/3 tsp garlic powder</p><p>2/3 tsp pepper</p><p></p><p>Combine all ingredients for marinating. Pour over venison and marinate overnight (turning meat a couple of times). Make sure there's enough marinade to cover meat.</p><p></p><p>I toothepick the ends so that I can hang the strips vertically from the racks in my oven and cook 6-8 hours at 150 degrees with the oven door barely propped open. Be sure to line the bottom of the oven with aluminum foil. The drippings make a mess. You can also add red peppers, etc. to the recipe to spice it up a little.</p></blockquote><p></p>
[QUOTE="Mike Belt, post: 3122077, member: 69"] 3 pounds venison cut into 3/8" strips Marinade: 1/2 cup soy sauce 1/2 cup worcestershire sauce 2 tsp MSG (Accent meat tenderizer) 2 tsp seasoned salt 2 tsp onion powder 2/3 tsp garlic powder 2/3 tsp pepper Combine all ingredients for marinating. Pour over venison and marinate overnight (turning meat a couple of times). Make sure there's enough marinade to cover meat. I toothepick the ends so that I can hang the strips vertically from the racks in my oven and cook 6-8 hours at 150 degrees with the oven door barely propped open. Be sure to line the bottom of the oven with aluminum foil. The drippings make a mess. You can also add red peppers, etc. to the recipe to spice it up a little. [/QUOTE]
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