Deer Jerky I

The Meat
5 pounds of sliced venison strips

The Marinade
2 tablespoons canning salt
2 teaspoons Tender Quick® cure mix
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tablespoons white granulated sugar
2 tablespoons good quality chili powder

The Dry Seasoning
2 tablespoons of good chili powder
1 tablespoon white granulated sugar
1 teaspoon black pepper

Combine the marinade ingredients and add to the sliced venison strips. Marinate the venison in the refrigerator for two days, stirring the whole kit and kaboodle a couple times a day.

Remove the venison from the marinade and lay on racks to drain. Combine the dry seasoning ingredients. When the meat is well drained, sprinkle on the chili seasoning mixture. Be sure to hit both sides of the venison.

Dry in a dehydrator or a low, 140-150 degree Fahrenheit oven for four to eight hours, or until dried to the correct consistency.