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Title: Old Man Kelsey's Deer Jerky
Categories: Preserve Dehydrator Game
Yield: 1 Servings
| 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.
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