My kids were horrified. "Mom, those look like bat wings!" They said.
Okay, so they don't look that appetizing in the oven, but this jerky was very good! I couldn't get my kids to try it, but Scott loved it. I got the recipe from a Jackson Hole cookbook. Here it is:
3 1/2 pounds meat; beef, elk, moose, antelope, deer
1 c. soy sauce
1 tsp. garlic salt
1 tsp. lemon juice
1 T. Black pepper coarsely ground
1 tsp. liquid smoke
1 tsp. venegar
1/4 tsp. tabasco
1/2 tsp. chili pepper
Mix all ingredients except meat until well blended. Slice meat in 1/4 inch thick slices. Place meat in a very large zip lock bag with marinade mixture overnight refrigerated. The next morning pat meat slices dry with a paper towel. Lay meat on oven racks and bake at 150 for 8 to 10 hours (that is what the recipe said, but my oven's lowest setting was 175 and I actually only had to cook mine for 4 hours). A smoker can be used to cook jerky as well.