JERKY
5-7 lbs. coarse ground venison or
inexpensive beef
1/3 c. curing salt
1/2 tsp. marjoram
1/2 tbsp. MSG
1/2 tsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
Remove as much fat as possible from meat and have coarse ground. Mix all dry ingredients together and add a bit at a time while kneading the meat like dough. Add remaining ingredients the same. Cover and refrigerate overnight. Next roll the meat to an even thickness (about 1/8") between two sheets of wax paper. Put flats in the freezer until solid then cut into strips. Place on wire racks so pieces are not touching and put in 150 degree oven for 3 to 4 hours. Drying time varies with moisture content and thickness of jerky. Open oven door occasionally and turn jerky once or twice during drying. Once jerky is cooled it can be stored in freezer or canning jars if it is to be kept for a long period of time. but I double you will be able to leave it alone that long.