Hot DAWG deer jerky

Written on March 24th, 2006 by Wild Man

This will marinate about 10 pounds of venison.Hot DAWG deer jerky:
1 TB mint sauce
20 shakes Frank’s red hot sauce
2 TB Lea & Perrins steak sauce
1 bottle Allegro hot & spicy marinade
2 TB molasses
1/4 cup ground cayenne pepper
1/8 cup garlic salt
1/8 cup onion salt
2 TB seasoned meat tenderizer
1 tsp. dried mint crushed
20 shakes teriyaki sauce
3 TB McCormick Caribbean jerk seasoning
3 TB brown sugar
1/4 cup white vinegar
20 shakes worcestershire sauce

Combine all ingredients in a plastic jug and shake well.
Place in fridge overnight and occasionally shake a few more times.
Take a deer backstrap and slice into 1/4 inch thick strips going with the grain. A fillet knife works well for this. Place venison in marinade and
shake well to coat. Place in fridge overnight. Remove from marinade and place in dehydrator for approximately 5 hours.

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