Ingredients
3 pounds venison
1/2 cup soy sauce
1/2 cup Worcestershire sauce
2 tsp MSG
2 tsp seasoned salt
2/3 tsp garlic powder
2 tsp onion powder
2/3 tsp pepper
Instructions
Slice three pounds of venison into strips about 1/8 inch thick to ensure total saturation of the meat while it's marinating. Partial freezing beforehand aids in slicing thin. Combine all ingredients in a bowl. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinaade is ready to be used. Place the strips of meat in the marinade, be sure they're completely submerged.
Marinate overnight, turning if necessary. Lay marinated meat strips on oven rack. Cook for 6 to 8 (6 is better) hours at 150 degrees F. They get crisper the longer they bake. Store finished jerky in zip-lock bags or other airtight containers to seal in freshness.
Credits
Recipe from: The Hungry Hikers Book of Good Cooking by Gretchen McHugh (Alfred Knopf)
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