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