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  Textcategory:Maindecade:1960s...6 more

  Venison Jerky

  Venison Jerky
  1 pkg. instant meat marinade
  3/4 c. cold water — 1/2 tsp. liquid smoke
  1/4 tsp. garlic powder - 1/4 tsp. onion powder
  1/4 tsp. black pepper - 1/2 tsp. Tabasco sauce
  Cover meat with marinade, piercing
  meat with fork. Marinate overnight. Dry
  at 150°-175° in oven for 3-3½ hours.
  
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  # Venison Jerky
  
  ## Ingredients
  
  - 1 pkg. instant meat marinade
  - 3/4 cup cold water
  - 1/2 tsp. liquid smoke
  - 1/4 tsp. garlic powder
  - 1/4 tsp. onion powder
  - 1/4 tsp. black pepper
  - 1/2 tsp. Tabasco sauce
  
  ## Instructions
  
  1. Combine marinade package, cold water, liquid smoke, garlic powder, onion powder, black pepper, and Tabasco sauce.
  2. Cover meat with marinade, piercing meat with a fork to allow penetration.
  3. Marinate overnight.
  4. Dry at 150°–175°F in oven for 3–3 1/2 hours.
  
  ## Editor's Notes
  
  - **Venison quantity not specified** — the card lists no amount of venison. A standard packet of instant meat marinade typically treats 1–2 lbs. of meat.
  - **"instant meat marinade"** — a packaged dry or liquid marinade mix common in mid-20th century cooking; brands such as Adolph's Meat Marinade were widely available in this era.