10
servings
2
lb sliced venison 1/8 thick
2
tb worcestershire sauce
2
tb soy sauce
1
tb salt
1
ts ground red pepper
2
cloves garlic, sliced
1
c corn whiskey
1
c water
Slice
the meat when it is lightly frozen. The cuts should be long, thin and
with
the grain. Cut across the grain if you want more tender, but more
brittle
jerky.
Trim
off all of the fat. Marinate strips in a glass container overnight.
You
may substitute 2 cups of red wine for the corn whiskey and water.
Pat
dry and arrange pieces side by side on an oven roasting rack, with- out
overlap.
Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to
allow
moisture to escape. Meat should be dark, dry and store jerky in a
cool, airtight
container.