Black Jack Venison Jerky

Venison and/or beef work very well for this recipe-cheaper cuts and scraps of lean venison are used.

Cutting of meat can best be accomplished with the meat partially frozen.

Cut meat into 1/4-inch thick slices.

Width and length is variable, depending on cut of meat.

Place meat in mixing bowl, mix in liberal amount of plain soy sauce, and mix in liberal amount of lemon pepper.

Allow to stand in refrigerator overnight (optional).

Using cookie racks in shallow baking pans; place meat strips on racks in pan covered with aluminum foil, making sure that adjacent pieces are not touching.

Place pans in oven for drying, usual time for drying is overnight for gas oven with modern burner controls on lowest setting or place in food dehydrator as per unit instructions.

Meat is done when dry throughout but not brittle.

Store in plastic bags in fridge.