Jerky Ambrosia

• 3 lbs venison (deer, elk, moose, caribou, or beef)
• 16 ounces light soy sauce
• 16 ounces water
• 1 tablespoon liquid smoke
• 12 cup brown sugar
• 1 tablespoon cajun seasoning
• 2 tablespoons salt
• 2 tablespoons crushed garlic (optional)
• 15 -20 drops hot pepper sauce (optional)

1. Slice the meat into 1/4 inch thick strips.
2. Mix together soy sauce, water, liquid smoke, salt, brown sugar,Cajun seasoning and optional ingredients in a non-reactive bowl (non-metal).
3. Place the meat into the marinade and refrigerate for 24-36 hours.
4. Remove meat and pat dry.
5. Discard the marinade.
6. Heat oven to 145 degrees F (with the oven door left open about one inch; this is to allow for air circulation) and place meat on oven rack or a baking rack placed in the oven.
7. Spread foil on lower rack to catch drippings.
8. (Our oven will only heat as low as 170 degrees F and jerky was done in 5-5 1/2 hours.)
9. At 145 degrees F, jerky will be done in 6-8 hours.

deer, soy sauce, water, liquid smoke, brown sugar, cajun seasoning, salt, garlic, pepper

Taken from www.food.com/recipe/jerky-ambrosia-86322 (may not work)