CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-03-26
Serves: any
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 4 lbs venison, sliced
- 1 C barbecue sauce
- 2 Tbsp liquid smoke
- 1 tsp chili powder
- 1 Tbsp Worcestershire sauce.
- cayenne pepper (optional)
- garlic powder (optional)
Instructions
Combine all ingredients except the venison in a glass bowl. Dip each piece of meat into marinade, coating well.
Place in shallow glass dish. Pour remaining marinade over top, cover and refrigerate overnight.
Place meat in a dehydrator or oven at 150-160 F. for 8 – 10 hours.
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