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Deer Jerky

Deer Jerky

Deer Jerky

Deer Jerky

1 1/2 To 2 lbs lean boneless deer meat, partially frozen

1/4 c Soy sauce

1 tb Worcestershire sauce

1/4 ts Ground pepper

1/4 ts Garlic powder

1/4 ts Onion powder

1/4 ts Hickory smoked salt

1/4 c Firmly packed brown sugar

1 sm Bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or 200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in a glass jar.

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