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Deer Jerky

4 lb Venison
4 tb Onion powder
1 1/2 ts Black pepper
1 1/2 ts Garlic powder
2 Pinches salt
1/2 ts Italian seasoning
1 c Worcestershire sauce
1 c Soy sauce
1 ts Texas pete


Cut venison into 1/3-inch strips or less, cutting with the grain. Combine rest of ingredients. Place meat in pan or dish and pour marinade over meat. Let stand 24 hours in refrigerator. Remove from refrigerator and place foil in bottom of oven to catch drippings. Insert toothpicks through one end of strip of meat and hang from over rack. Rack should be at highest setting. Bake at 150F for 4 hours or until dried to taste.


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