Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes
- 3 pounds venison
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 2 teaspoons MSG
- 2 teaspoons seasoned salt
- 2/3 teaspoon garlic powder
- 2 teaspoons onion powder
- 2/3 teaspoon pepper
Combine soy sauce, Worcestershire sauce, MSG, seasoned salt, garlic powder, onion powder, and pepper in a bowl. Stir this mixture well with a spoon to dissolve all of the soluble ingredients. Now the marinade is ready to be used. Place the strips of meat in the marinade, be sure they are 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.
Recipe Source: The Hungry Hikers Book of Good Cooking by Gretchen McHugh (Alfred Knopf)
Reprinted with permission.