Deer Jerky

Directions

1. 1
   Cover bottom of pan with meat strips.
2. 2
   Liberally salt, pepper and garlic.
3. 3
   Sprinkle with soy sauce.
4. 4
   Cover with Worcestershire sauce.
5. 5
   Repeat layers if necessary.
6. 6
   Make sure meat is submerged. Cover and refrigerate 24 to 48 hours.
7. 7
   Place foil on oven racks; shape an edge.
8. 8
   Lay meat in single layer, edge to edge.
9. 9
   Brush with liquid smoke.
10. 10
    Dry in 150° to 175° oven until bends, but does not break, about 5 hours.