VENISON JERKY

My very own recipe for great deer jerky

• Ready In: 54 hrs
• Serves: 2
• Yields: 1 BATCH

Ingredients

• 4  lbs  venison
• 2  teaspoons fresh ground black pepper
• 2  teaspoons chili powder
• 2  teaspoons garlic powder
• 2  teaspoons onion powder
• 1  teaspoon paprika
• 1  teaspoon liquid smoke
• 1⁄4 cup brown sugar, packed
• 1⁄4 cup soy sauce
• 1⁄4 cup  teriyaki sauce
• 1⁄2 cup Worcestershire sauce
• 3  tablespoons  hot sauce (or to taste)

Directions

1. Trim any fat from the meat and slice into 4 inch strips. The meat pieces should be 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly to tenderize and set aside.
2. Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.
3. Next morning, line your cookie sheets with aluminum foil. Place strips of meat on the sheets, making sure not to overlap the meat.
4. PREHEAT oven to 150 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out.