Outdoor Journal

Venison Jerky

1/2 Cup Sugar
1/4 Cup Tender Quik Salt
2 Cups Soy Sauce
1 Cup Water
1 Cup Red Wine
1/2 tsp Onion Powder
1/2 tsp Pepper
1/2 tsp Tabasco Sauce
1 Dash Liquid Smoke

Trim all fat from meat. Slice about 1/4 to 1/2 inch thick. Place meat in brine and leave overnight, or at least 8 hours. Remove from brine and allow to drain without rinsing. Cook in oven on low heat 8 to 10 hours, turning every couple hours.

Works great with beef too.