Yield: 1 Servings
|Deer, sliced 1/8" thick|
|2 tablespoons||Hickory smoked salt|
|1 tablespoon||Garlic salt|
|2 tablespoons||Monosodium glutamate|
|4 tablespoons||Seasoned pepper|
|⅔ cup||Soy sauce|
|⅓ cup||Worcester sauce smoked|
|Tabasco sauce to taste|
Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to 200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish meat in 45 to 90 minutes.
Source: Jack McDermott in Maryland.
Recipe date: 21/06/86