Deer Jerky Marinade

• 3 pounds deer thinly sliced
• 3/4 cups wine dry
• 13 cup lemon juice
• 1/4 cup onions minced
• 1/4 cup brown sugar
• 2 teaspoons liquid smoke
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 3 each bay leaves

1. Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator.
2. Turn meat several times.
3. Remove meat, spreading out to bring to room temp.
4. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.
5. Store in plastic bags in refrigerator.

deer, wine dry, lemon juice, onions, brown sugar, liquid smoke, salt, black pepper, bay leaves

Taken from recipeland.com/recipe/v/deer-jerky-marinade-675 (may not work)