Old Man Kelsey's Deer Jerky

Yield: 1 servings
1 1/2 to 2 lbs lean boneless deer
-meat, p; artially 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.