BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 31 2011
3 pounds venison, frozen 1 hour, cut into extremely thin strips
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
Combine all ingredients in a large plastic bag; mix well and seal. Refrigerate 6 to 8 hours, or overnight.
Preheat oven to lowest temperature possible, around 200F. Remove meat from marinade; drain well. Place strips directly on oven racks. Prop oven door ajar with balled up aluminum foil. Cook until venison strips are sufficiently dried, from 12 to 24 hours.