Title: Venison jerky
 Categories: None
      Yield: 1 Servings
 
      4 lb Venison
      1 c  Barbecue sauce
      2 tb Liquid smoke
      1 ts Chili powder
      1 tb Worchestershire sauce
           Few grains cayenne pepper
 
        Freeze venison until firm and solid enough to slice easily.
  Curinto 1/8-inch slices witha a sharp knife or slicer, then cut
  slices into strips 1 & 1/2 inches wide. Meanwhile, blend remaining
  ingredients and pour over venison strips that have been arranged in
  rows in a shallow baking pan. Marinate overnight in refrigerator.
  Drain well.
  
  Dehydrator: Cover trays with strips without overlapping. Dry 4 hours
  at 140 F. Turn strips and rotate trays. Dry another 6 to 8 hours.
  Well-dried jekry should be dark and fibrous looking and brittle
  enough to splinter when bent in two.
  
  Sun: Drying meat or venison jerky is not recommended in most climates
  
  Oven: Lay strips of marinated meat in rows over trays being careful
  not to overlap strips. Dry at 110 F until strips will splinter on the
  edges when bent in two, 18 to 24 hours.