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DEER JERKY MARINADE
3 lb deer meat, thinly sliced
3/4 c wine, dry
1/3 c lemon juice
1/4 c onion, minced
1/4 c brown sugar
2 ts liquid smoke
1 t seasoned salt
1/4 ts pepper
3 bay leaves
Marinade deer meat for 24 hours in the marinade mixture, covered,
in a cold part of the refrigerator. Turn meat several times. Remove
meat, spreading out to bring to room temp. Place on greased racks
in a smoker and smoke at a low heat (160-190 degrees) for 5 to 7
hours, until meat becomes slightly translucent and darkly red, near
black. Store in plastic bags in refrigerator.
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Jerky 18