Marylin's Moose Jerky

JJerky is a favorite snack for just about everyone. It keeps for a very long time and is ideal as a pocket food when on the trail, sitting in a duck blind, or fishing for that next trophy. This recipe is sure to satisfy everyone's taste.

• Cut the meat into strips about 1/4 inch thick and 1 inch wide. Remove fat.
• Mix the following:
  2/3 cup worcestershire sauce
  2/3 cup soy sauce
  1 Tbsp. salt
  1 tsp. pepper
  1 tsp. garlic powder (not salt)
  1 tsp. onion powder (not salt)
  1 Tbsp. liquid smoke (unless using smoker)

• Put meat and marinade in big ziplock bag or plastic container; DON'T use metal!! Set in refrigerator for anywhere from a few hours to overnight. The longer you leave it in, the more marinade it will absorb, meaning more flavor!!

• Lay strips on wire rack and pat dry.

Drying can be done in a Little Chief smoker or in the oven at lowest heat setting and the door cracked open. Add liquid smoke to the recipe if using the oven or if you won't be using wood chips in the smoker. SLOW drying is the key to a good jerky so be patient.

I also used a little more pepper than the recipe calls for and a small amount of hot sauce. Couple of shakes of Tabasco.

Good Cookin',