Title: Old Man Kelsey's Deer Jerky > Mayberry
Categories: Dehydrator Game
Yield: 1 Servings

1 1/2	lb	Venison; partially frozen
		To 2 pounds
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. File courtesy of: The Homestead, Nashville TN

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