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Richard's Deer Jerky
Thanks to Richard Snell for sending in this recipe.
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~ 4 – 5 lbs deer meat, cut into 1/4" thick slices
~ 1 bottle Moore’s Marinate
~ 2 bottles teriyaki sauce
~ 2 bottles liquid smoke
~ pepper, course ground is good
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In a large bowl, mix the Moore’s, teriyaki and liquid smoke together.
Add the meat and stir to cover well.
Cover the bowl and place in refrigerator for 3 days. Stir every now and then.
Remove from marinade and let drain.
Place the strips in your dehydrator and pepper to taste.
Cook/dehydrate for 10 hours depending upon your dehydrator. Consult your dehydrator instructions for tips.
Remember that the jerky will continue to dry awhile after you remove it from the dehydrator.
Enjoy.
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