Jerky

The best way to enjoy you trophy any time

Easy Venison jerky - quick and taste great

2 pounds venison                             3 Tbsp. salt

1 tsp. pepper                                  2 Tbsp. sugar

1/2 tsp. hickory smoke salt             1/4 cup liquid smoke

Mix salt, pepper, sugar and hickory smoke salt an shallow bowl or plate. Cut venison in 1/4 inch strips (against the grain), season both sides with mixture. Place in a pan with wax paper between layers and refrigerate overnight.

Dip in liquid smoke and hang from tooth picks from oven rack, let dry at 120º with the oven door cracked open for 8 hours.

Or place in a dehydrator.

From - the deer slayer