Ty's Venison jerky

by Tyler Miller
(Cadillac, Michigan. USA)

Makes about 3 pounds of jerky

1/4 cup soy sauce

1 Tbs. Tobasco sauce

1 Tbs. worcestershire sauce

3 Tbs. Brown Sugar

1 Tbs. Dijon Mustard

1 Tbs. Black Pepper

2 Tsp. Salt

1 Tbs. Tony Chachere's Original creole seasoning

1 Tbs. Onion Powder

Optional

2 Tbs. liquid Smoke. (do not use if making in a smoker)

1 Tbs. Cayenne pepper if you want a little bite to it.

Mix everything into a small bowl. Put meat and marinade into a zip-lock bag and then seal it shut. Shake bag untill everything is coated. Let as much air out as you can. Then put in fridge overnight. The longer you let it sit, the better the taste will be. (around 18 to 24 hours is the best).

Take out and put into smoker or oven. Set temp. around 200 and cook for about 4 hours.

Take out, let cool, and enjoy.