Venison Jerky Marinade

Jeff got a deer this year, so we were on the hunt for some jerky recipes. This is one that we found that turned out delicious.

Ingredients

2 lbs of Venison or Cow Meat

2 C Soy Sauce (Kikkoman is the best)

2 TB Worcestershire Sauce

1/2 C Liquid Smoke

1 C Brown Sugar

Dash Cayenne Pepper

Directions

Mix all wet ingredients together in a large bowl.

Add dry ingerdients and stir until dissolved.

Slice flank steak diagonally with the grain of the meat into very thin slices (If slightly frozen it slices more easily). Combine ingredients and marinate meat overnight or 12 hours. Be sure all pieces are covered (coated) with marinade. Drain excess marinade. Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels. You can cook it in a dehydrator if you have one, or in the oven as follows. Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout. Leave oven door ajar (slightly open) during the drying process. Meat can also be hung in the oven by placing a wooden toothpick in each piece and strung from the rack.

Store finished jerky in an airtight container. It keeps for several months, but it is likely that it will be consumed by the master hunter, kids, or the cook within a few days.