Worth County Deer Jerky - cooking recipe

Ingredients

3/4 cup Worcestershire sauce
1/4 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. TabascoTM), 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

Preparation

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.