Deer Jerky Recipe

Deer, sliced 1/8" thick
2 tb Hickory smoked salt
1 tb Garlic salt
2 tb Monosodium glutamate
4 tb Seasoned pepper
2/3 c Soy sauce
1/3 c Worcester sauce smoked
Tabasco sauce to taste

Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.

Deer Jerky Marinade

3 lb Deer meat, thinly sliced
3/4 c Wine, dry
1/3 c Lemon juice
1/4 c Onion, minced
1/4 c Brown sugar
2 ts Liquid smoke
1 ts Seasoned salt
1/4 ts Pepper
3 Bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.