'a Little Bit of Spice' Venison Jerky

• 2 12 lbs of thinly sliced venison
• 13 cup Worcestershire sauce
• 12 cup soy sauce
• 1 tablespoon salt
• 1 tablespoon Lawry's Seasoned Salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons black pepper
• 1 tablespoon liquid smoke
• 1 teaspoon Tabasco sauce

1. Thinly slice any cut of venison meat.
2. I recommend cutting while still partially frozen for ease.
3. Combine all sauce ingredients in a large ziploc bag.
4. Add meat, seal bag, and turn to coat.
5. Lay flat in the refigerator for 24 hours.
6. Turn bag occassionally to marinate meat evenly.
7. Layer meat in a dehydrator and cook until dry.
8. Follow individual dehydrator instructions as each dehydrator is different.

venison, worcestershire sauce, soy sauce, salt, salt, garlic, onion powder, black pepper, liquid smoke, tabasco sauce

Taken from www.food.com/recipe/a-little-bit-of-spice-venison-jerky-453349 (may not work)