Worcestershire Smoked Venison

Ingredients:

• One 3-pound roast (see note), trimmed of fat and silver skin

• 1 cup (packed) dark brown sugar

• 1 cup soy sauce

• 3 tablespoons Worcestershire sauce

• 1 tablespoon smoked paprika

• 1 teaspoon baking soda

• 1 teaspoon freshly ground black pepper

• 1 teaspoon red pepper flakes

• 1 teaspoon onion powder

• ½ teaspoon garlic powder

Instructions:

1. Slice venison into 1/4" strips and place in an airtight bowl/bag/whatever

2. Combine marinade ingredients in mixing bowl and whisk until well combined

3. Add marinade to venison strips and seal

4. Allow marinade to soak for ~24 hours

5. Set smoker/dehydrator to 165℉ and preheat for 15 minutes and set to highest smoke setting

6. While smoker is preheating, place meat strips on a layer of paper powel and pat dry

7. Add meat strips to wire rack with space between them for air to flow

8. Place rack directly on grates of smoker

9. Smoke for 4-6 hours, start testing meat around 4 hours and finish remainder to likeness