Old Man Kelsey'S Deer Jerky

• 1 1/2 to 2 lb. lean boneless deer meat, partially frozen
• 1/4 c. soy sauce
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. ground pepper
• 1 small bottle liquid smoke
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. hickory smoked salt
• 1/4 c. firmly packed brown sugar
• 1/4 tsp. ground pepper

1. Trim all fat from the meat.
2. Slice the meat as thinly as possible.
3. In a bowl, combine the remaining ingredients.
4. Stir until dissolved.
5. Add the meat and mix well.
6. Cover and refrigerate overnight.
7. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet.
8. Dry the meat in a 150u0b0 to 200u0b0 oven until dry and brown,
9. a minimum of 8 hours.
10. Cool; remove from the pan and store in a glass jar.
11. If spicy hot jerky is desired, you may sprinkle coarsely ground black pepper over the meat just before placing it in the oven.

lean, soy sauce, worcestershire sauce, ground pepper, liquid smoke, garlic powder, onion powder, hickory smoked salt, brown sugar, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=939174 (may not work)