1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon Tabasco sauce
1/4 cup Worcestershire sauce
1 Tablespoon lemon juice
1 teaspoon Tabasco sauce
1/4 teaspoon black pepper
1 teaspoon hickory smoke
1 teaspoon hickory smoke
1 teaspoon ginger powder
1/2 teaspoon garlic salt
1 Tablespoon lemon pepper
1/2 teaspoon onion salt
7 pounds venison, cut thin across the grain (store in gallon ice cream pail)
Combine first ten ingredients and mix together. Pour over sliced meat and marinate for 24 hours. When ready to cook, place slices in dehydrator and cook for 8-10 hours at 145 degrees. Turn meat occasionally. May store in ziplock bags up to three months in cool place.
