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3 lb. boned venison (sliced into 1/4x5" strips & fat removed)
2 tbsp. water
1/2 tsp. liquid smoke concentrate (water may be substituted by liquid smoke, for a deeper smoked taste)
1 tsp. Tabasco sauce
1 tsp. steak sauce
Salt & pepper to taste


Brush strips with above liquid mixture and place in layers in crock or other heavy duty pan. Place plate and weight on top of meat. Let stand in cool place (refrigerate) overnight or at least 6 hours. Remove meat from brine, dry on paper towel. Arrange on oven racks, no closer than 4 inches from top or bottom of oven. Do no overlap meat. If meat drips, oven is too hot.

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