Totally OFF topic: (Miriam made me do it...) - Adjust amounts below for how much meat you're jerking. I use a dehydrator instead of the oven, but the ove will work well. You can hang the meat from oven racks with toothpicks turned sideways. I also sharpen it up a bit with Chipolte pepper flakes and Tabasco hot sauce. Works great with beef too....
Done when pliant but crispy (when you bend a piece it cracks around the edges but doesn't snap in half)
Venison Jerky Recipe
Ingredients
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt
Directions
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
