Venison Jerky

Title: Venison Jerky
Subject: instant meat marinade; cold water; liquid smoke; garlic powder; onion powder; black pepper; Tabasco sauce; venison
Description: 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.
Source: RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)
Date: 1960s
Rights: Personal/Family
Format: Typed recipe card
Identifier: RCA0007-20260618-0055
Coverage: Idaho, US