2 lbs. meat (deer, bear, elk, caribou), cut into 6 x 1 x 1-inch strips (easy to cut if still partially frozen)
1 cup soy sauce
1 T. liquid smoke
1 T. cider vinegar
3 T. Worcestershire sauce
1 T. White Wine Worcestershire sauce (optional)
2 T. cayenne hot sauce
1 T. Tabasco sauce
2 T. coarse steak seasoning
1 T. balsamic vinegar (optional)
1/2 tsp. black pepper
1 tsp. garlic salt
In medium bowl, mix soy sauce, liquid smoke, cider vinegar, Worcestershire sauces, hot sauce, Tabasco sauce, steak seasoning, balsamic vinegar, pepper and garlic salt.
Stagger meat strips in 8 x 8-inch plastic container; cover with marinade. Cover and refrigerate for at least 24 hours; turning container as many times as possible.
Place meat strips in dehydrator for 24 hours, in water smoker for 1 to 2 hours or in 125ºF to 150ºF oven for 6 to 8 hours. Drying times may vary. (Dehydrator works best.)
For the hot pepper lover, sprinkle meat with cayenne or habanero powder before drying.
West Chester, Pennsylvania
From—Completing the Hunt: Cooking Game with NAHC Member