Ingredients

½ cup brown sugar
⅛ cup Worcestershire sauce
½ tsp garlic salt
½ cup soy sauce
½ tsp dry mustard
¼ cup salt
dash of pepper
3 cups water
(2.7 – 3.5 kg ) venison sliced ½ cm to 1 cm thick Suggested Wood Chips: hickory or mesquite

Preparation

1. Combine all marinating ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours.
2. Dry and place in pre-heated smoker at 60°C. Smoke for 12 to 16 hours.

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