Butch's great tasting jerky
by Terry Gardner
This will marinate about 3 pounds of venison strips about 1 inch wide and 1/4 inch thick.
10 Table spoons worcestershire sauce
10 Tablespoons soy sauce
4 Tablespoons brown sugar
3 Tablespoons honey
3/4 Teaspoons garlic powder
3/4 Teaspoons onion powder
1 1/2 Teaspoons hot sauce ( optional) I use Tobasco
3/4 Teaspoons black pepper
1 Teaspoons salt
Make sure salt and brown sugar are completely dissolved. Then add all the other ingredients and mix. Place venison strips in and marinate over night. Place in a container that will not leak and turn over several times to keep all the strips marinated equally.Remove and let drip excess off of strips before placing on dehydrator.
I have made jerky a lot of times using this recipe. I gave a friend of mine that owns a deer processing facility some jerky from this recipe. He was so pleased with it that he made copies and gave to every one that he processed a deer.