1 elk or deer roast or flank, sliced 1/8 thick
2 tb hickory smoked salt
1 tb garlic salt
2 tb monosodium glutamate
4 tb seasoned pepper
2/3 c soy sauce
1/3 c worcester sauce smoked
1 tabasco sauce to taste
Sprinkle meat with dry mixture, both sides. Drape on oven racks without
touching while oven heats to 200 degrees. Place in oven with door open 2-3
inches. After one hour, baste with sauce, repeating every half-hour for the
remaining two hours at 200 degrees. Now drop oven to 170 degrees and finish
meat in 45 to 90 minutes.
