Deer Jerky #1

                            Deer, sliced 1/8" thick
                            2 tb Hickory smoked salt
                            1 tb Garlic salt
                            2 tb Monosodium glutamate
                            4 tb Seasoned pepper
                            2/3 c Soy sauce
                            1/3 c Worcester sauce smoked
                            Tabasco sauce to taste

                            Sprinkle meat with dry mixture, both sides. Drape on oven racks without touching while oven heats to
                            200 degrees. Place in oven with door open 2-3 inches. After one hour, baste with sauce, repeating
                            every half-hour for the remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish
                            meat in 45 to 90 minutes.

                            Deer Jerky #2

                            1 1/2 To 2 lbs lean boneless deer meat, partially frozen
                            1/4 c Soy sauce
                            1 tb Worcestershire sauce
                            1/4 ts Ground pepper
                            1/4 ts Garlic powder
                            1/4 ts Onion powder
                            1/4 ts Hickory smoked salt
                            1/4 c Firmly packed brown sugar
                            1 sm Bottle liquid smoke

                            Trim all fat from the meat. Slice the meat as thinly as possible. In a bowl combine the remaining
                            ingredients. Stir until dissolved. Add the meat and mix well. Cover and refrigerate overnight. Shake the
                            excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150F or
                            200 degree F oven until dry and brown, a minimum of 8 hours. Cool, remove from the pan, and store in
                            a glass jar.

                            Deer Jerky #3

                            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 ts 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.

                            Miriams Mom