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Smoked Venison
1 cup cider vinegar
1 cup sugar or honey
1 tablespoon peanut oil
1 medium bay leaf
1 teaspoon thyme
2 teaspoons red pepper
1 1/2 cups tamari or kikkoman brand soy sauce
1 tablespoon chopped garlic
1 tablespoon diced scallions
Thaw meat. Slice thin, across the grain.
Heat oil in heavy sauce pan. Add garlic, shallots, and red pepper.
Stir until shallots and garlic start to brown. Add sugar, vinegar,
and soy sauce, in that order. Mix well, remove from heat, and add
bay leaf and thyme.
Let cool. pour into shallow pan, and fill with meat. Let this
marinate overnight.
Fire up the smoker, get it to the desired temp, and keep it there.
Spread the meat out, do not clump it up.
This is mixture for up to 3 pounds of thinly slice meat. You can
smoke about 2 pounds in 6-8 hours, this way. It makes a nice jerky.
This works well for game as well as beef. It is a bit strong for
birds.
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Jerky 06