Worth County Deer Jerky

¾ cup Worcestershire sauce

¼ cup soy sauce

1 tablespoon liquid smoke

1 tablespoon fresh lemon juice

3 tablespoons teriyaki sauce

1 tablespoon ketchup

1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

1 pound venison, cut into 1 x 1/4 inch strips

Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.

Prepare jerky in a food dehydrator according to manufacturer s directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.