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  • 1 bottle Moore’s Original Marinade
  • 4-5 lbs Venison, Beef, or Turkey
  • coarse ground pepper
  • 1 box round toothpicks



  1. Partially freeze venison.
  2. Slice meat into 1/16″ – 1/18″ thick.
  3. Combine venison and Moore’s Marinade in deep-covered casserole dish.
  4. Marinate in the refrigerator overnight. Remove meat and place on paper towel.
  5. Sprinkle with pepper. Place a toothpick through the top of each piece of meat.
  6. Arrange oven racks, one at the highest level and one at the lowest.
  7. Hang meat from the upper rack evenly.
  8. Place dish of excess marinade on the bottom rack. Slightly crack the oven door.
  9. Turn the oven to the lowest setting (120°-140° F).
  10. Dry 12-14 hours depending on meat thickness. Store in airtight container.

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