Deer jerky marinade

Yield: 1 servings

Measure Ingredient
3 pounds Deer meat, thinly sliced
¾ cup Wine, dry
⅓ cup Lemon juice
¼ cup Onion, minced
¼ cup Brown sugar
2 teaspoons Liquid smoke
1 teaspoon Seasoned salt
¼ teaspoon Pepper
3 eaches Bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black.

Store in plastic bags in refrigerator.

Recipe date: 12/10/87

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