- 1 large
- deer (venison) hind quarter (prefered) shoulder will work
- 1 bag(s)
SECOND Deer meat should stand for 3 to 5 days before cooking (in refrigerator) I usually do this as it is marinating. Soak whole Hind Quarter in a mixture of cold water, quart of vinegar, and a cup of salt over night (completely covered) kitchen sink
THIRD depending on how big the hind quarter is, you may have to cook two batches.
Use only red meat. Cut into strips, (like french fries) all have to be close to same size. 1/4 inch
1 cup Worcestershire Sauce
1/2 Bottle or 5 ounces of Teriyaki Sauce (marinade)
1/2 Cup Montreal Steak Seasoning
1 Tablespoon Garlic Powder
MAY NEED TWO BAGS OF THIS MIXTURE
Remove meat and put into colander to drain all excess liquid.
Then add to meat, 1/4 cup molasses (syrup will do) mix until all meat covered
lay out flat on Dehydrator until it is full. On each layer Sprinkle Good with Onion Powder and Black Pepper.