TRADITIONAL VENISON JERKY

Prep Time: 9 Hours
Yields: 1 Pound

Comment:
Smoking or dry-curing game meat was a way of preserving the ample harvest. As certain dishes made their way from the hunting camps to the home, variations of flavors were created by different cultures. In this recipe an Asian influence is seen in the addition of teriyaki and soy sauce.

Ingredients:
2 pounds lean venison, thinly sliced (against grain)
½ cup liquid smoke
¼ cup soy sauce
½ cup Worcestershire sauce
¼ cup Louisiana hot sauce
2 tbsps Louisiana cane syrup
1½ tsps meat tenderizer
1½ tsps salt
2 tbsps brown sugar
¼ cup teriyaki sauce
2 tbsps Creole seasoning
2 tbsps granulated garlic

Method:
Whisk together all ingredients except meat and mix well. Blend in meat then cover and marinate 24 hours in refrigerator. Remove from refrigerator then place in a dehydrator and cook according to manufacturer's directions. This process should take approximately 9 hours.