3 lb. venison or beef

Select lean cuts of meat. Remove any fat around the edges. Flank steak, brisket or round steak can be used. I use both front shoulders from deer. For greatest tenderness slice very thinly, against the grain and cut into strips, no more than 1/4 inch thick. The following recipe is for about 3 pounds of meat. I don't weigh or measure, I approximate.

Marinate for at least 12 hours, the longer the better. After meat has marinated blot dry with paper towels.

MARINATE:

3 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Pinch of white pepper
1/8 tsp. black pepper
1/4 tsp. garlic powder
4 tbsp. teriyaki sauce
Hickory liquid smoke (to suit taste)
Hot sauce (to suit taste)
Pork sausage seasoning (to suit taste, optional)
Onion powder (to suit taste)
3 tbsp. juice drained from banana peppers

Combine all ingredients, blend well. Add meat, stir at least twice during marination.

The best way to make jerky is to use a dehydrator with a temperature setting that allows you to set the temperature to just above 140°F. A smoker may also be used.