Recipe - Deer Jerky Marinade

3 pound Deer meat, thinly cut or sliced up
Three fourths cup Wine, dry
1/3 cup Lemon juice
One fourth cup Onion, minced
One fourth cup Brown sugar
2 teaspoon Liquid smoke
1 teaspoon Seasoned salt
One fourth teaspoon Pepper
3 Bay leaves

Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold
part of the refrigerator. Turn meat several times. Remove meat, spreading
out to bring to room temp. Place on greased racks in a smoker and smoke at
a low heat (160190 degrees) for 5 to 7 hours, until meat becomes slightly
translucent and darkly red, near black. Store in plastic bags in
refrigerator.

Recipe date: 12/10/87

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini