Go to: Just Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.


5 pounds venison -- sliced thin
3 3/4 tsp. salt
1 1/4 tsp. pepper
5 Tbs. brown sugar
5 cloves garlic
10 Tbs. Soy sauce
2 1/2 tsp. liquid smoke
2 1/2 tsp. tobasco sauce
5 Tbs. worcestershire sauce.
Marinate venison in brine 2 days, in refrigerator. Bake at 140 degrees for 8 hours, or until desired dryness. Use toothpicks to hang from oven/smoker racks. You can cook more at a time if you hang them. In my water-smoker, it takes 4 hours.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.