green river deer jerky

by jamie tillett
(hustonville,ky.)

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.