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refrigerator overnight.
3.
Follow previously discussed assembly and operating procedures for the Jerky
Gun.
4.
Mix 1 ounce of liquid smoke with 1 ounce of water and brush onto venison.
5.
Line the bottom of the oven with aluminum foil to catch drippings.
6.
Place the venison directly on the grates in the oven. Bake at 160 degrees
Fahrenheit for 3-4 hours with oven door slightly ajar to allow moisture to escape.
Then, store in airtight container at room temperature or refrigerate.
Turkey Or Chicken Jerky:
1.
Ingredients:
1 pound ground turkey or chicken (all white meat)
2 tablespoons liquid smoke
3 tablespoons soy sauce
10 drops tobasco sauce (add extra tobasco for spicier flavor)
1/3 cup worcestershire sauce
1-1/2 teaspoons hickory seasoning liquid
1 tablespoon onion salt
2.
Thoroughly mix all ingredients. Cover, and refrigerate overnight.
3.
Follow previously discussed assembly and operating procedures for the Jerky
Gun.
4.
Arrange round sticks or flat strips of meat close together, but not overlapping,
directly on the oven racks or on cake racks set in shallow, rimmed baking pans.
If necessary line the bottom of the oven with aluminum foil. Bake the meat at
160 degrees Fahrenheit, with the oven door slightly ajar to allow moisture to
escape, until the meat has turned brown (about five hours). Then, store in air-
tight container at cool room temperature or refrigerate.
Vegetarian Jerky:
1.
Ingredients:
1 pound ground tofu, drained
1 teaspoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
SKU 90728
90728 manual.p65
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10/21/03, 1:34 PM
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