BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 4 2013

Deer Jerky Recipe 1

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    five lbs. deer meat (slice in 3/4 inch pieces - the thicker the more tender).
    2/3 bottle of Worcestershire sauce
    2/3 bottle of teryaki sauce
    1 1/2 cups of brown sugar
    5 tablespoos of calif. style garlic salt.(course ground stuff.)
    2 teaspoons salt
    2 teaspoons black pepper

Squeeze out one lemon into marinade.

Place all ingredients in a roaster at once and stir until well combined. Then add meat, making sure all pieces are submerged. Cover roaster with lid and refrigerate for 24 hours.

You may use a dehydrator instead of the oven since it is more easy to regulate the time and tenderness. Remove from roaster and pat dry. Place in dehydrator tray.

Takes 5 hours or less, but tenderness will dictate.