2 pounds (about 1 kg) venison or beef sliced 1/8-inch (3 mm) thick
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml) red wine (I use bourbon)
1 cup (240 ml) water
Marinate overnight in the refrigerator in a non-metal pan,
covered. Coat with a mixture of 1/2 honey and 1/2 water and
hang on a rack for 8 hours to dry.
Place in a cold smoker for 12 hours.
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon kosher salt
1 teaspoon crushed red pepper
2 cloves garlic, crushed
1 cup (240 ml) bourbon or 2 cups (480 ml) red wine (I use bourbon)
1 cup (240 ml) water
Marinate overnight in the refrigerator in a non-metal pan,
covered. Coat with a mixture of 1/2 honey and 1/2 water and
hang on a rack for 8 hours to dry.
Place in a cold smoker for 12 hours.
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