BROWSE THE COLGIN COOKBOOK

DEER JERKY MARINADE

INGREDIENTS:

3 lb deer meat, thinly sliced
¾ cup wine, dry
1/3 cup lemon juice
¼ cup onion, minced
¼ cup brown sugar
2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
1 teaspoon seasoned salt
¼ teaspoon pepper
3 each bay leaves

INSTRUCTIONS:
Marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator. Turn meat several times. Remove meat, spreading out to bring to room temp. Place on greased racks in a smoker and smoke at a low heat (160°F-190°F) for 5 to 7 hours, until meat becomes slightly translucent and darkly red, near black. Store in plastic bags in refrigerator.