~ 1 1/2 to 2 lbs lean boneless deer meat, partially frozen
~ 1/4 cup worchestershire sauce
~ 1/4 cup soy sauce
~ 1/4 tsp onion powder
~ 1/4 tsp garlic powder
~ 1/4 tsp ground pepper
~ 1 tsp hickory smoked salt
~ 1 small bottle liquid smoke
* Optional - After placing the meat on the cookie sheet, sprinkle it with coarse ground black pepper for a little spice.
Trim all fat and ligaments from meat. Slice the meat as thinly as possible. (I use an electric knife for this) In a bowl combine remaining ingredients and stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight.
Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet.
Dry the meat in a 150 to 200 degree oven until dry and brown, a minimum of 8 hrs. Or use an electric food dehydrator, following the manufacturer's directions. Usually 6 - 8 hours.
Cool, remove from pan and store in a glass jar.
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