From Dwayne Sisco

You saw it Monday, December 6, 1999 during Good Morning West Virginia.

Ingredients

Instructions

First step in preparation is to either have the butcher or if you choose to do so; slice at least two pounds of deer venison into roughly 1/8 to _ inch strips, _ to 1 inch in width.

No particular cut of the deer is required for this process but whatever part is used for burger you can use for jerky. If you are not sure you can contact your local butcher and he should be able to advise you.

Combine the listed ingredients from above into a large mixing bowl less the deer venison. Mix thoroughly until all ingredients have dissolved.

Once the sauce is to desired consistency, you can now add the jerky strips. Gently fold jerky strips in a circular fashion until the jerky strips are thoroughly covered.

Cover bowl let stand 24 hours stirring mixture every 2 to 3 hours.

Heat oven to 200 degrees, place jerky strips onto a cookie sheet with aluminum foil. Place jerky strips onto cookie sheet. Place into oven with door slightly cracked (no more than 3 inches) leave to dry for 6 to 9 hours checking on strips and turning periodically.

Jerky is done when still pliable but dry all the way through.

Store in a zip lock bag partially closed.