Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 To 2 lbs lean boneless deer
-meat, partially frozen
1/4 c Soy sauce
1 tb Worcestershire sauce
1/4 ts Ground pepper
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Hickory smoked salt
1/4 c Firmly packed brown sugar
1 sm Bottle liquid smoke

Trim all fat from the meat. Slice the meat as thinly as possible.
In a bowl combine the remaining ingredients. 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 150F or 200F oven until dry and
brown, a minimum of 8 hours. Cool, remove from the pan, and store in
a glass jar.

**NOTE** If spicy hot jerky is desired, you may sprinkle coarsely
ground black pepper over the meat just before placing it in the oven.

Source: Aunt Bee's Mayberry Cookbook, (Tim Thompson - Manvel, Texas)
From: Sharon Stevens, 1992.
From: Sharon Stevens Date: 07-03-95 (11:15) (14)
(E)Homecooki

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