Venison Jerky

Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a a sharp knife or slicer, then cut slices into strips 1 and 1/2 inches wide.

Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator. Drain well.

Dehydrator: Cover trays with strips without overlapping. Dry 4 hours at 140 degrees F. Turn strips and rotate trays. Dry another 6 to 8 hours.

Well-dried jerky should be dark and fibrous looking and brittle enough to splinter when bent in two.

Sun: Drying meat or venison jerky is not recommended in most climates

Oven: Lay strips of marinated meat in rows over trays being careful not to overlap strips. Dry at 110 degrees F until strips will splinter on the edges when bent in two, 18 to 24 hours.