Venison Jerky

• 1 c. apple juice
• 1/4 c. cider vinegar
• 2 c. soy sauce
• 4 Tbsp. garlic
• 4 Tbsp. black pepper
• 1 pile deer meat, cut into long strips and narrow widths (not over 1/4 inch thick)
• 1 c. lemon juice
• 2 c. Worcestershire sauce
• 4 Tbsp. crushed red pepper
• 4 Tbsp. liquid smoke

1. Soak venison overnight in salt, water and vinegar.
2. Next morning, wash and then parboil for 10 to 15 minutes.
3. Get bacon or fatback; cut up small and fry crisp.
4. Season venison good with salt, lots of pepper, garlic and meat tenderizer.
5. Then fry in bacon fat to brown.
6. Put in 2 cups of water, cut up 1 or 2 onions and 1 bell pepper and add to meat.
7. Cook until tender, then add celery and carrots.
8. Make sauce with barbecue sauce and pour gravy in pot off.
9. Add barbecue sauce and put in oven or simmer in pot until done.

apple juice, cider vinegar, soy sauce, garlic, black pepper, deer meat, lemon juice, worcestershire sauce, red pepper, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687378 (may not work)