Jerky

This is an exceptional recipe that I make every hunting season. If there is a season for this (thought there were only 4 but actually there are 6) don't forget fishing season!!! As for the servings, it is hard to say how many depending on how much you make.

• Ready In: 6 hrs 10 mins
• Yields: 45 lots

Ingredients

• 5  lbs lean beef or 5  lbs  moose or 5  lbs  venison, works for all
• 1  cup water
• 1  teaspoon onion powder
• 1  teaspoon garlic powder or 2  garlic cloves, if you like garlic
• 1⁄3 cup sugar
• 1 1⁄2 cups soy sauce
• 2  teaspoons Tabasco sauce (to taste)

Directions

1. Mix all the marinade together and add the meat. Refrigerate for 6-12 hours.
2. Drain on paper towel, then lay strips on oven racks or if you have a dehydrator on the shelves.
3. Dry meat till it is still bendable not crunchy--keep checking; It should be about 6-9 hours depending on the thickness of the meat.
4. If using an oven, turn it to about 200°F so it dries evenly.