Smoked spicy venison jerky

1 servings

Ingredients

Quantity Ingredient
4 pounds venison roast
½ cup brown sugar
¼ cup salt
1 cup water
1 cup red wine
½ teaspoon onion powder
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon tabasco sauce

Directions

Serves many people.

Trim fat from venison and cut into ¼- to ½-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse. Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

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