Venison Jerky - cooking recipe

Ingredients

2 lb. lean venison
1/4 c. soy sauce
1 Tbsp. Worcestershire sauce
1/4 c. A.1. sauce
1 tsp. hickory liquid smoke
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. lemon juice

Preparation

Partially freeze venison; slice thin (1/4-inch thick and 4 to 6-inches long)
No-fat.
Mix all ingredients and pour over meat in a large plastic bag.
Refrigerate 1 day turning often.
Remove from bag and drain on paper towels; place on rack with pan underneath.
Dry in a slow oven (140\u00b0 to 220\u00b0) for 3 to 4 hours.