Whiskey Venison Jerky

Whiskey Venison Jerky

2 pounds sliced venison, 1/8 inch thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon salt
1 teaspoon ground red pepper
2 cloves garlic, sliced
1 cup corn whiskey
1 cup water

Slice the meat when it is lightly frozen. The cuts should be long,
thin and with the grain. Cut across the grain if you want more tender,
but more brittle jerky. Trim off all of the fat. Marinate strips in a
glass container overnight. You may substitute 2 cups of red wine for
the corn whiskey and water. Pat dry and arrange pieces side by side on
an oven roasting rack, without overlap. Cook at minimum heat 150F for
6 hours. Leave oven door ajar to allow moisture to escape. Meat should
be dark, dry and store jerky in a cool, airtight container.