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Venison Jerky |
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| 5 lbs. deer meat, sliced in 3/4 inch pieces | 2/3 bottle of Worcestershire sauce |
| 2/3 bottle of Teriyaki Sauce | 1 1/2 cups of brown sugar |
| 5 Tbl Garlic Salt, course grind | 2 tsp Salt |
| 2 tsp Pepper | 1 Lemon |
Mix all ingredients except meat in a roasting or large pan. Add meat, making sure all pieces are submerged. Cover roaster with lid and refrigerate for 24 hours. Remove from roaster and pat dry. Place in dehydrator tray. *Note: The thicker the cut of meat the better the tenderness of the jerky. |
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