BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 2 2012

Deer Jerky

1/2 bottle of liquid smoke (2 ounces)
3/4 cup of Worcestershire sauce
3/4 cup of soy sauce
1 tsp of seasoning salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of pepper
1/2 bottle of Tabasco sauce (to taste)
Mix liquid smoke, worcestershire sauce, soy sauce, seasoning salt, garlic and onion powder, pepper and Tabasco sauce in large bowl. Cut deer meat into ¼-inch thick slices and marinate in bowl overnight. Place meat in dehydrator or oven at 125-140°F degrees for 10 to 12 hours. Cook until meat snaps.
Makes 5 pounds