Deer Jerky

2 pounds venison
1/4 cup red wine
1/4 cup soy sauce
1/4 cup worcestershire sauce
1/2 teaspoon liquid smoke
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 teaspoon MSG (Accent)
1/8 teaspoon cayenne pepper
Tabasco sauce to taste

Trim any fat from meat. Cut into strips with the grain approximately one fourth inch by one half inch. Put meat and marinade into strong plastic bag or marinating container. Marinate for 24 hours, turning several times.

Oven Method: Lay foil in bottom of oven to catch drippings. Lay meat strips over oven rack. Cook at 140-160° F., for six to eight hours. Leave oven door open a crack for air circulation.

Smoker Method: You may want to delete Liquid Smoke from marinade. Lay meat on smoker racks, process according to smoker directions or at approximately 100° for about two days. When jerky is done it will break when bent. Will keep for several months without refrigeration.