Venison Jerky recipe

Making jerky at home is a snap! If you have a real dehydrator, toss your marinated venison strips in there overnight; otherwise, an oven on its lowest setting works just fine.

Ingredients:

3 pounds venison, frozen 1 hour, cut into extremely thin strips
½ cup Worcestershire sauce
½ cup soy sauce
¼ cup brown sugar
1 teaspoon ground black pepper
½ teaspoon cinnamon

Directions:

1) Combine all ingredients in a large plastic bag; mix well and seal. Refrigerate 6 to 8 hours, or overnight.

2) Preheat oven to lowest temperature possible, around 200°F. Remove meat from marinade; drain well. Place strips directly on oven racks. Prop oven door ajar with balled up aluminum foil. Cook until venison strips are sufficiently dried, from 12 to 24 hours.

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