| 5 lbs Venison, cut thin 2 tablespoons Salt (non-iodized) 1 tablespoon Sugar 3 tablespoons Black pepper 2 tablespoons Garlic powder 6 tablespoons Monosodium glutamate 2 tablespoons Liquid smoke Trim and slice meat and place in dish. Mix the ingredients and sprinkle over meat. Add the liquid smoke and cover. Refrigerate for 24 hours. Place foil on the bottom of the oven to catch drippings/ Place meat directly on the oven rack and cook at 200 degrees. Cooking time is 8 hours. |
| Venison Jerky |