20 lbs stripped venison 1sm bottle Tabasco sauce 4-5 oz bottles Worcestershire sauce 2-6 oz bottles of soy sauce 1 box red pepper 1 sm bottle onion salt 1 bottle liq.hickory smoke(omit if using smoker) Mix all ingredients and pour over venison as a marinade.Allow to stand over night.Place venison strips on cookie sheet or foil in a 175 degree oven.Bake approximately 2 hours,or until dry.Be sure to leave door of oven open a crack.
1 tsp. salt (Kosher salt) 1/8 tsp. Cayenne(less if you like) 1 Tbsp brown sugar 1/4 cup pineapple juice 1 tsp. ground ginger (Penzey's brand is killer good) 1/2 tsp. fresh cracked pepper 1-2 crushed garlic cloves 1/4 cup soy sauce... I like the light stuff (less salt).
1 lb. Venison with no fat or silver skin. With the meat still partially frozen cut it lengthwise with the grain. 3/16 to 1/4 " thick.
Mix the stuff together add the meat. Put it in the refrigerator overnight. Dehydrate until you have your desired results.
I have found this to be my favorite as well as my kids who now refer to a hanging deer as "Buck Jerky"