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Toms Venison Jerky
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1 1/2 lb. venison, moose
1/4 c. soy sauce
1/2 c. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. MSG
1/2 tsp. pepper
1/3 tsp. salt
Cut meat in strips about finger size, put meat in glass bowl with above ingredients for 24 hours. Drain on paper towels and place on flat in oven. Use lowest temperature possible (125 degrees). After 4 hours, turn meat over for 4 more hours. Leave oven door ajar to let moisture escape.
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