• 2 lbs. venison
  • 2 oz. liquid smoke
  • 3/4 c. Worcestershire sauce
  • 3/4 c. soy sauce
  • 1 tsp. seasoning salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. pepper
  • Tabasco sauce to taste

    Trim off all fat from meat. Slice meat into 1/4 inch thick slices. Mix liquid smoke, Worcestershire, soy sauce, seasoning salt, garlic powder, onion powder, pepper and Tabasco in large bowl. Marinate meat in bowl overnight. Drain liquid from meat. Place meat in dehydrator or oven at 125 to 140 degrees for 10 to 12 hours. When meat is finished it should snap when bent.

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