Butch Z’s Jerky Marinade

This recipe will coat one boned deer hind leg and will also work for beef bison. For boned front shoulder leg, cut the recipe in half.

Ingredients

• 1 cup soy sauce
• 4 tbsp Worcestershire sauce
• 1 tsp Ole Hickory Pits All Purpose Seasoning
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp celery salt or Jambalaya Seasoning

Preparation

• Place your favorite cut of beef, bison or venison in the freezer to firm up the muscle tissue: Do not freeze solid.
• Cut meat into thin strips approximately 2” wide and 6 to 8” long.
• After all of the ingredients have been combined, gently mix the meat into the seasoning mixture to evenly distribute spices on meat.
• Cover and refrigerate overnight. Toss the meat at intervals to remix spices and thoroughly marinate the meat.
• Coat racks with an even layer of cooking oil.
• Place individual strips of meat on racks, making sure to spread each piece out flat without overlapping.
• Preheat your Ole Hickory Pit smoker to 180˚.
• Place the fully-loaded rack into the smoker. Depending on thickness of meat, smoke meat for 2 to 4 hours until it is dry.