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Smokin Jerky


  • 3 lbs. Deer venison
  • 2 tbsp Liquid Smoke
  • 1/4 cup Soy Sauce
  • 1 tbsp Tabasco Sauce
  • 1 tbsp Worcestershire Sauce
  • 3 tbsp Brown Sugar
  • 1 tbsp Grey Poupon DiJon Mustard
  • 1 tbsp Black Pepper
  • 1 tbsp Old Bay Seasoning
  • 1/2 tsp Garlic Powder
  • 2 tsp Salt


    1. Marinate ingredients by hand kneading approx. 5-10 minutes in a large bowl.
    2. Place mixture/venison in-between 2 sheets of wax paper and roll out 1/4" slabs of jerky.
    3. Cut rolled jerky into pieces.
    4. Place jerky into dehydrator and let dry for 8-10 hours.
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