Venison Jerky - cooking recipe

Ingredients

1/3 c. sugar
1 c. Worcestershire sauce
1 c. red wine
1/2 tsp. pepper
1/2 tsp. Tabasco
1/4 c. salt
2 c. water
1/2 tsp. onion powder
1/2 tsp. garlic powder

Preparation

Mix these ingredients together and set aside.
Prepare about 5 pounds venison by trimming all fat and waste away.
Slice the meat with the grain in slices 1/4-inch thick and 1-inch wide at most. (If meat is semi-frozen, it will be easier to work with.)
Layer meat in a large, flat, glass dish, covering each layer with marinade before starting the next.
Cover with plastic wrap and put in the refrigerator overnight.