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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.
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