- 2-3 lbs venison
- 1 tsp. meat tenderizer
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. Tabasco sauce
- 1 tsp. Heinz 57 sauce
- 1/2 tsp. soy sauce
- 1/2 tsp. table salt
- 1 cup cold water
Mix ingredients in a stainless steal or glass container. Cut venison with the grain into 1/4 inch slices and cover with marinade. Refrigerate overnight. Place meat on racks and apply coarse black pepper to taste. Let dry.
If you want to smoke your venison, smoke the meat for 2 1/2 - 3 hours with a moderate amount of smoke. If you don't have a smoker use your oven at the lowest setting. Add liquid smoke to the marinade. Place meat on racks and let dry.
By Sandy from Graettinger, IA
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