Venison Jerky
| 2 T. black pepper | 1 tsp. crushed red pepper (optional) |
| 1 1/2 T. onion powder | 1 tsp. celery salt |
| 1 1/2 tsp. garlic powder | Pinch of mustard seed (optional) |
| sliced venison | 1/2 C. brown sugar |
| 1 to 1 1/2 qt.water | 1/3 C. Worcestershire sauce or soy sauce |
| 1 1/2 to 2 C. vinegar | 1/2 C. salt |
Combine all ingredients and add venison strips.
Let venison strips stand in marinade for 6 hours to
overnight (longer if you wish). After marinating,
set strips on cookie sheet and roll with rolling pin
or glass to take out all liquid. Preheat oven to 150
degrees. Set foil on bottom of oven floor. Set venison
on oven racks (toothpicks). Prop oven door open
(very important). Let jerky dry 2 to 6 hours. Some pieces
may take longer to dry.
