green river deer jerky

by jamie tillett

for three pounds of deer jerky

1/2 cup worchestire sauce
1/4 cup liquid smoke
1 tsp.season all salt
1 tsp. garlic powder
1 tsp. cayanne pepper flakes (optional)

let the deer meat marinade in this mixture for 24 hours,put in a food dehydrator after about four hours check the jerky and turn and let dehydrate for another two hours after thi two hours keep an eye on it until it gets to the texture you want the jerky.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Submit a Venison Recipe.