4
lb venison roast
1/2
c brown sugar
1/4
c salt
1
c water
1
c red wine
1/2
ts onion powder
1/2
ts pepper
1/2
ts garlic powder
1/2
ts tabasco sauce
Trim
fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat
into the marinade made by combining the above ingredients in a glass
or
ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack
and allow to air dry until they become glazed. Do not rinse. Smoke for
12
to 16 hours depending on degree of desired dryness. Use approximately 3 panfuls
of hickory or cherry
wood chips to add to flavor.