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- Ingredients:
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- 3-4 lbs. Venison, sliced, 1" wide and ¼ " thick
- 1/4 cup soy sauce
- 1 1/4 cup Worcestershire sauce
- 1 Tbls. liquid smoke
- 1 Tbls. quick salt
- 2 tsp. Hot sauce
- 1/2 tsp. Cayenne pepper
- 1/2 tsp. Garlic powder
- 1/4 cup brown sugar
- 1 T. black pepper
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- Mix all ingredients completely except venison. Add meat and let stand in refrigerator for 12-24 hours, stirring 3 or 4 times. Drain meat on paper towels and spread on racks of dehydrator. Heat until dry but not brittle. Store in Refrigerator.
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- Yields: 24-36 jerky strips
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