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VENISON JERKY
1
1/2 To 2 lbs lean boneless deer meat, partially frozen
/4 c Soy sauce
tb Worcestershire sauce
/4 ts Ground pepper
/4 ts Garlic powder
/4 ts Onion powder
/4 ts Hickory smoked salt
/4 c Firmly packed brown sugar
sm Bottle liquid smoke
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Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl
combine the remaining ingredients. Stir until dissolved. Add the meat and
mix well. Cover and refrigerate overnight. Shake the excess liquid from the
meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150 or
2
00 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove
from the pan, and store in a glass jar.
VENISON JERKY
78
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