nooverkill
12-02-2004, 12:36 PM
5 pounds of deer meat that has been frozen for 8 days
16 oz soy sauce
2 oz worchersire sauce
4 oz hickory liquid smoke
3 tablespoons of tabasco sauce
3/4 cup packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
4 oz terraki sauce
1/2 cup of any red wine
2 tablespoons of meat tenderizer
Mix all ingredients into large bowl with sealable lid. Cut deer meat 3/16" thick to 1/4" thick when meat is partially frozen along the grain. Place meat into marinade for 18 hours, shaking bowl every hour for last 6 hours.
Place meat on 5 tier dehydrator for 6 1/2 hours or until desired texture.
16 oz soy sauce
2 oz worchersire sauce
4 oz hickory liquid smoke
3 tablespoons of tabasco sauce
3/4 cup packed brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons black pepper
4 oz terraki sauce
1/2 cup of any red wine
2 tablespoons of meat tenderizer
Mix all ingredients into large bowl with sealable lid. Cut deer meat 3/16" thick to 1/4" thick when meat is partially frozen along the grain. Place meat into marinade for 18 hours, shaking bowl every hour for last 6 hours.
Place meat on 5 tier dehydrator for 6 1/2 hours or until desired texture.