five lbs. deer meat (slice in 3/4 inch pieces - the thicker the more tender).
2/3 bottle of Worcestershire sauce
2/3 bottle of teryaki sauce
1 1/2 cups of brown sugar
5 tablespoos of calif. style garlic salt.(course ground stuff.)
2 teaspoons salt
2 teaspoons black pepper
Squeeze out one lemon into marinade.
Place all ingredients in a roaster at once and stir until well combined. Then add meat, making sure all pieces are submerged. Cover roaster with lid and refrigerate for 24 hours.
You may use a dehydrator instead of the oven since it is more easy to regulate the time and tenderness. Remove from roaster and pat dry. Place in dehydrator tray.
Takes 5 hours or less, but tenderness will dictate.