Smoked Venison Jerky

== Description ==
Purchased from the Rosenthal Estate in Montgomery, Alabama in 1989. Notation on card indicates this is a World War II recipe, exact date unknown. My uncle makes this recipe every year after Deer hunting and he gets rave reviews. 
== Ingredients ==
* 5 pounds lean venison (he uses the shoulder)
* 1/3 cup granulated sugar
* ¼ cup kosher salt
* 2 cups soy sauce
* 1 cup water
* 1 cup red wine
* ½ teaspoon Onion powder
* ½ teaspoon garlic powder
* ½ teaspoon pepper
* 2 tablespoons cayenne pepper (more if you want it extra spicy)
* 3 tablespoons of your favorite hot sauce (he uses tabasco)
== Directions ==
# Trim all fat from meat.
# Slice meat in ½" slices.
# Place venison in cool marinade and leave overnight.
# Remove from brine and allow to air dry without rinsing.
# Place mesquite chips in smoker and smoker venison for 16 hours.
== Contributed by ==
Cat's Recipes Y-Group
Category:Cathy's Recipes
Category:Deer Recipes
Category:Garlic powder Recipes
Category:Kosher salt Recipes
Category:Red wine Recipes