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INGREDIENTS 1 Deer Shoulder Roast, thinly sliced 1 bottle Worcestershire Sauce 1 bottle Soy Sauce 1/3 c. Morten's Tender Quick Salt 1/4 c. White Vinegar Red Pepper Black Pepper Garlic Powder INSTRUCTIONS Mix all ingredients together, pour into a Ziploc bag and seal. Refrigerate over night. Remove from Ziploc and place on seafood grill 1/2" apart. If smoking in the AmeriQue, smoke for 2 hours at 225°F then open the door and smoke for another 2-3 hours until done. If smoking in the FEC100, smoke for 4-5 hours with door closed.