Home-made Jerky recipe

For those who are interested, I have put together a really good jerky recipe that compliments venison very well (Although beef can be used too).

4 lbs meat

2 teaspoons salt
1 teaspoon pepper (freshly ground works best)
3 Tablespoons chili powder
4 teaspoons garlic powder
2 teaspoons onion powder (dried minced onion works too)
2 teaspoons cayenne pepper (add more if you want spicier)
1/8 cup brown sugar

1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 Tablespoon liquid smoke

Mix all of the dry ingredients in a large bowl (big enough for everything to fit into). Using the back of a spoon, crush the mixture against the side of the bowl (helps break apart some clumps and helps mix the flavors). Stir in the wet ingredients. Let stand for about 30 minutes. Adjust the ingredients to taste.

Cut up the meat into 1/8" thick by 2" wide strips (cut with the grain of the meat). Cut off as much visible fat as possible (this helps it last longer). Thoroughly mix the meat into the marinade mixture made above. Refridgerate for at least 6 hours (but no more than 24), overnight works best though.

Wrap the lower rack of the oven with aluminum foil. Preheat the oven to 175 degrees. Layout each meat strip onto a cooling rack so that there is ~1/2" between each piece and place on the middle rack of the oven. Bake for 7-10 hours or until the meat starts to crack when bent (but doesn't break).

Store at room temperature in a ziploc bag or a tupperware bowl for up to a week (any longer than that, put it into the freezer).