Venison Jerky

2 pounds venison

¼ cup red wine

¼ cup soy sauce

¼ cup Worcestershire sauce

½ teaspoon Liquid Smoke

1 teaspoon seasoned salt

½ teaspoon garlic powder

¼ teaspoon curry powder

¼ teaspoon pepper

1 teaspoon Accent

1/8 teaspoon cayenne pepper

Tabasco sauce to taste

Trim fat from meat and cut into strips [with grain] roughly ¼ inch by ½ inch. Put meat and marinade in plastic bag or marinating container. Marinate for 24 hours, turning several times.

Oven:

Lay foil in bottom of oven to catch drippings. Lay meat strips over oven rack. Cook at 140-160º F for six to eight hours. Leave oven door open a crack for air circulation or use convection oven.

Smoker: [You may wish to delete Liquid Smoke from marinade.]

Lay meat on smoker racks. Smoke at approximately 100º F for about two days. When jerky is done, it will break when bent.

Will keep several months without refrigeration.