====================================================================
                          MAKING JERKY
====================================================================
  Jerky can be made from venison,  elk or Buffalo,  but is gener
ally made from beef.  A good lean round steak or flank steak will 
work great.  Cut the meat in long thin strips against the  grain. 
If  there's  any fat or gristle,  remove it and  throw  it  away.  
Cowboys used to sprinkle the meat with salt and pepper,  a  small 
amount of chili powder, and then simply hang it on wire lines  in 
the sun to dry. 
 For  more flavorful jerky,  marinate the meat in a  solution  of 
two  tablespoons  of soy sauce,  two drops of  Tabasco  sauce  or 
cayenne pepper to taste, 1/4 teaspoon of salt,  ground pepper and 
one fresh clove of garlic,  minced.  Place meat and marinade in a 
Ziploc plastic bag in the refrigerator overnight. Then drain  the 
meat and place on the oven racks to dry.  The oven should be  set 
at 140 degrees with the oven door partially open.  Dry for  about 
six  to  eight hours or until the meat turns  dark  and  brittle.  
Other  marinade ingredients that add a unique taste to  the  meat 
are red wine,  red wine vinegar,  Worchestershire sauce,   minced 
onion,  a pinch of thyme,  oregano and marjoram. 
====================================================================
                ANOTHER RECIPE FOR BEEF JERKY
====================================================================
1 flank steak or roast                  4 T lemon juice
1 clove garlic, minced                  1/2 c soy sauce
1/2 c honey                             1 pinch salt
1 pinch pepper

Put steak in freezer for about half an hour, just until firm.  
Slice steak across grain, about 1/4-inch thick.  
Combine remaining ingredients and marinate steak strips in this for 
    at least 2 hours.  
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
=====================================================================
                              JERKY
=====================================================================
1 c Worcestershire sauce                 1/2 T Salt
1 c Soy sauce                            1/2 T Pepper
1 T White sugar                          1/2 T Onion Powder
1 clove minced garlic                    1 flank steak or roast

Put steak in freezer for about half an hour, just until firm.  
Slice steak across grain, about 1/4-inch thick.  
Combine remaining ingredients and marinate steak strips in this for 
    6 to 12 hours depending on spiceyness desired.  
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Alternate:  Dry in dehydrator 12 hours.
Variation:
Use Venison...double all the 1/2 T quantities above and soak for up
to 16 hours.
=====================================================================
                            Venison Jerky
===================================================================== 
1/4 cup cider vinegar
4 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried garlic powder
1/2 teaspoon ground pepper
1 to 2 pounds raw lean venison strips
 
     Partially freeze meat so it can be cut easily into 1/4
inch strips. Dump remaining ingredients in bowl or big cake
pan and mix well. Marinate meat in mixture covered in
refrigerator for at least a day, turning now and then to coat
meat evenly. Shake excess moisture from marinated strips.
     If oven is clean and you want to keep it that way, line
bottom with aluminum foil to catch drippings. Lay strips of
meat over cake racks or directly on oven racks. Or, to
accommodate more meat, use those spiked metal hooks used to
hang curtains, spear a strand of meat on each hook and hang
down from regular oven racks. (The more air that circulates
around meat strips, the better.) Cook for 5 to 6 hours in 175
degree oven.
     Remove from oven, blot with paper towels and when cool,
store in refrigerator in old mayonnaise jars, with the tops
on, or in sealed plastic bags. It will last for a day or more
without refrigeration.
     Most any barbecue marinades can be used for jerky as
long as they contain no oil. For stronger flavors, add more
seasonings and increase marinating time.
     Vinegar when added to marinade, will soften the wild
taste of game meats.
     Lean meats are best for jerky.
=======================================================================

---------- Recipe via Meal-Master (tm) v7.04

      Title: Sugar Cured Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison roast                       1 oz Liquid smoke
  1 1/2 c  Sugar                               2 ts Garlic
      1 ts Brown sugar                         3 ts Seasoning salt
     15 ts Salt                                1 ts Black pepper

  Serves several people.

  Cut venison 1 to 2 inches wide and 1/4-inch thick, 6 to 10 inches long. Put
  in large mixing bowl and add sugar a little at a time.  Be sure to mix
  well.  Mix brown sugar and all other spices and mix all together.  Put in
  refrigerator approximately 6 to 8 hours.  Take out and put in oven on
  racks, lightly pepper.  Cook at a maximum of 150F until completely dry,
  approximately 8 hours.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Venison Jerky
 Categories: Venison, Jerky
   Servings:  1

      5 lb Venison, boned                    1/2 c  Light corn syrup
      3 ts Tender Quick                      1/2 ts Garlic salt or powder
      2 ts Black pepper                      1/2 ts Onion salt or powder
      1 ts Liquid smoke                        2    Pinches tarragon
    1/2 c  Spicy brown mustard                 1 ts Worcestershire sauce

  Cut venison into fairly thick slices.  Mix remaining ingredients.  Lay
  strips of venison on broiler pans.  Coat with sauce, salt and pepper to
  taste.  Flip, coat with sauce, pepper and salt again to taste.  Bake
  approximately 6 hours at 150F.  Flip and continue to bake another 4 hours.
  Allow to cool, then place in covered container or plastic bags.  Flavor
  will "peak" in a day or two.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Deer Jerky
 Categories: Venison, Jerky
   Servings:  1

      4 lb Venison                           1/2 ts Italian seasoning
      4 tb Onion powder                        1 c  Worcestershire sauce
  1 1/2 ts Black pepper                        1 c  Soy sauce
  1 1/2 ts Garlic powder                       1 ts Texas Pete
      2    Pinches salt

  Serves many people.

  Cut venison into 1/3-inch strips or less, cutting with the grain.  Combine
  rest of ingredients.  Place meat in pan or dish and pour marinade over
  meat.  Let stand 24 hours in refrigerator.  Remove from refrigerator and
  place foil in bottom of oven to catch drippings.  Insert toothpicks through
  one end of strip of meat and hang from over rack.  Rack should be at
  highest setting.  Bake at 150F for 4 hours or until dried to taste.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Smoked Spicy Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                     1/2 ts Onion powder
    1/2 c  Brown sugar                       1/2 ts Pepper
    1/4 c  Salt                              1/2 ts Garlic powder
      1 c  Water                             1/2 ts Tobasco sauce
      1 c  Red wine

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Smoked Oriental Venison Jerky
 Categories: Venison, Jerky, Smoked
   Servings:  1

      4 lb Venison roast                       2 oz Bourbon or brandy
    1/4 c  Salt                              1/2 ts Onion powder
    1/4 c  Brown sugar                       1/2 ts Garlic powder
      2 c  Water                               1 ts Grated ginger
      1 c  Apple cider/or cider vinegar        1 ts Grated orange peel
    1/2 c  Soy sauce                           6    White cloves (optional)

  Serves many people.

  Trim fat from venison and cut into 1/4- to 1/2-inch thick slices.  Place
  meat into the marinade made by combining the above ingredients in a glass
  or ceramic bowl.  Marinate at least 8 hours in a cool place.  Remove to a
  rack and allow to air dry until they become glazed.  Do not rinse.  Smoke
  for 12 to 16 hours depending on degree of desired dryness.  Use
  approximately 3 panfuls of hickory or cherry wood chips to add flavor.

-----


     Title: Beef Jerky #1
Categories: Beef, Appetizers, Snacks
  Servings: 30
 
  1 1/2 lb Flank steak                    
 
  Select a 1/2 inch think flank or top round steak. trim away all fat then
  partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch
  wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add
  soy or teriyaki sauce to cover meat. If desired onion or garlic powder or
  Worcestershire sauce may be added. Toss to coat each piece. Cover and
  refrigerate several hours or over night. Lift meat from marinade, drain
  will then air dry for a couple of hours. Arrange meat strips in single
  layer on fine wire screen or cake cooling rack. Place in low temp. oven
  (175 to 200 degrees) or slowly smoke-cook in smoker until meat is
  completely dried. Store in air-tight container. Serve as a snack or
  appetizer.