Venison Jerky - cooking recipe

Ingredients

2 quarts water
2 cups salt
1 tablespoon pepper
1 cup white vinegar
10 lbs venison (maximum)

Preparation

Cut venison into 1/4 inch thick strips.
Combine all ingredients in a large pot.
Bring to a boil; boil for 5 minutes.
Place meat between paper towels and roll out excess water.
*The jerky at this point should have a gray-brown colour. Red colour indicates that the meat was not boiled long enough.
Align strips on the oven rack allowing space between for air circulation.
Set oven for 200\u00b0F.
Keep oven door cracked to let moisture escape.
The drying process takes about 1 1/2 hours.
The finished product may be stored in plastic bags, jars, or coffee cans, and need not be sealed.