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Spicy deer jerky


  • 1 TB mint sauce
  • 2 TB Lea & Perrins steak sauce
  • 1 bottle Allegro hot & spicy marinade
  • 2 TB molasses
  • 1/4 cup ground cayenne pepper
  • 1/8 cup garlic salt
  • 1/8 cup onion salt
  • 2 TB seasoned meat tenderizer
  • 1 tsp. dried mint crushed
  • 8 tsp teriyaki sauce
  • 3 TB McCormick Caribbean jerk seasoning
  • 3 TB brown sugar
  • 1/4 cup white vinegar
  • 8 tsp worcestershire sauce


    1. Combine all ingredients in a plastic container and shake well.
    2. Place in fridge overnight and occasionally shake to keep ingrediants mixed.
    3. Take a deer backstrap and slice into 1/4 inch thick strips going with the grain. A fillet knife works well for this. Place venison in marinade and shake well to coat.
    4. Place in fridge overnight. Remove from marinade and place in dehydrator for approximately 5 hours.
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