1 pound meat (any game will do–try duck as well as deer)
5 c. water
1 c. vinegar
black pepper ( 1 T.–or to taste)
garlic powder ( 1 T.–or to taste)
salt–optional–to personal taste
Worcestershire sauce (approximately 2 t.) or soy sauce, or Tabasco, etc.
Large pot or boiling, rolling pin, cookie sheet, knife
Cut meat into 1/2 inch or wider strips–approx.. 1/4 inch thick. Boil for 5 minutes in water, vinegar and spice mixture. Drain and cool. Roll each strip with rolling pin to remove excess water. (if fluid is pink, boil longer. If clear or gray, is OK)
Place strips on cookie sheet and add Worcestershire or other sauce(s) to taste. Sprinkle or brush on. Cook in oven for 1 1/2 hours on low heat (200 degrees). Keep oven door ajar to allow moisture to evaporate from meat. Test meat by bending–it should bend, but not break. If it breaks, too dry, cook next batch for shorter time period. Store in plastic bags or a jar in refrigerator.