Deer (Venison) Jerky

• 1 lb venison, thinly sliced
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 1 tablespoon red chili flakes
• 1 tablespoon garlic powder
• 2 tablespoons brown sugar
• 1 teaspoon liquid smoke
• 2 teaspoons fresh ground black pepper

1. In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
2. Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.

soy sauce, worcestershire sauce, red chili flakes, garlic, brown sugar, liquid smoke, fresh ground black pepper

Taken from www.food.com/recipe/deer-venison-jerky-441085 (may not work)