Preparation:

Serves many people. Trim fat from venison and cut into 1/4- to 1/2-inch thick slices. Place meat into the marinade made by combining the above ingredients in a glass or ceramic bowl.

Marinate at least 8 hours in a cool place. Remove to a rack and allow to air dry until they become glazed. Do not rinse.

Smoke for 12 to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls of hickory or cherry wood chips to add to flavor.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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