Ingredients

• 4-1/2 to 5-1/2 Lbs. Vension
• 1/2 Cup Soy Sauce
• 1/2 Cup Dale’s Sauce
• 3/4 Cup Worcestershire Sauce
• 1/3 Bottle Liquid Smoke
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1/2 Tsp. Accent Seasoning

Directions

1. Combine all ingredients and marinate meat overnight. (If you want it hot, sprinkle red pepper flakes or cayenne pepper over jerky after you remove it from the marinade.)
2. Prepare meat as you would for a dehydrator.
3. Hang meat from toothpicks across oven racks or purchase jerky racks.
4. Cook on low setting in oven for 4 to 6 hours. Low setting for most ovens is between 150-200 degrees.

Leave oven door cracked open about 2 inches. To prevent a mess in the bottom of your oven use a drip pan. If you’re using a dehydrator just follow your manufactures directions.

This recipe contributed by forum member buckfever. To add a recipe of your own please visit our hunting recipes forum.

Ingredients

• 1-1/2 to 2 Lbs. Flank Steak
• 2/3 Cup Worcestershire Sauce
• 2/3 Cup Soy Sauce
• 1 Tbsp. Honey
• 2 Tsp. Freshly Ground Black Pepper
• 2 Tsp. Onion Powder
• 1 Tsp. Liquid Smoke
• 1 Tsp. Red-Pepper Flakes (2 makes it about right)
• 4 16x20x1 Paper Air Conditioning Filters
• 1 Box Fan
• 2 Bungee Cords

Directions

1. Freeze meat 4 hours then cut meat along grain.
2. Marinate for 3-6 hours.
3. Place meat on 3 air filters leaving the forth one to top it off.
4. Lay box fan flat and bungee air filters with meat to fan.
5. Stand fan up-right and put on medium for 6 hours then rotate and run 4 more hours.

I put ‘em on the fan at low before work and had great jerky when I got home. Jerky keeps for three years if you can keep it that long. Do not put in plastic bag because it will re-hydrate meat.

This recipe contributed by forum member Chris Castner. To add a recipe of your own please visit our hunting recipes forum.