Hot and smokey jerky

By North Star



Ingredients.

1 part liquid smoke
2 parts Worcestershire sauce
4 parts soy sauce
lots of (freshly) ground black pepper.

slice 3 lbs venison 1/8-1/4 inch thick add to bowl of marinade refrigerate 15-20 hrs. shake vigorously every 2-3 hrs. then dehydrate jerky for 8-10 hrs. also can be made on top of wood stove on racks.