Smoked Venison Jerky

Description
Purchased from the Rosenthal Estate in Montgomery, Alabama in 1989. Notation on card indicates this is a World War II recipe, exact date unknown. My uncle makes this recipe every year after deer hunting and he gets rave reviews.

Ingredients

 * 5 pounds lean venison (he uses the shoulder)
 * 1/3 cup granulated sugar
 * ¼ cup kosher salt
 * 2 cups soy sauce
 * 1 cup water
 * 1 cup red wine
 * ½ teaspoon onion powder
 * ½ teaspoon garlic powder
 * ½ teaspoon pepper
 * 2 tablespoons cayenne pepper (more if you want it extra spicy)
 * 3 tablespoons of your favorite hot sauce (he uses tabasco)

Directions

 * 1) Trim all fat from meat.
 * 2) Slice meat in ½" slices.
 * 3) Place venison in cool marinade and leave overnight.
 * 4) Remove from brine and allow to air dry without rinsing.
 * 5) Place mesquite chips in smoker and smoker venison for 16 hours.

Contributed by
Cat's Recipes Y-Group