Venison Jerky Recipe
Author: Renae
Recipe type: Snack
- 2 Pounds Venison Roast
- ½ Cup Soy Sauce
- ½ Cup Worcestershire Sauce
- ¼ Cup Liquid Smoke
- 2 Tablespoons Ketchup
- 1 Tablespoon Brown Sugar
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- Cut venison into long strips about ⅛" to ¼" thick.
- In a bowl combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, brown sugar, pepper, garlic, onion powder and salt. Wisk until combined.
- Place sliced meat in a large zipper plastic bag. Poor marinade over meat and seal bag.
- Marinate overnight in the refrigerator for at least 8-12 hours. Youc an marinate up to two days for a stronger flavor.
- Drain marinade and dry meat off before placing in a dehydrator.
- Place meat in single layer on dehydrator trays. Dehydrate at 155-165 degrees (or according to your dehydrators instructions) for 6-8 hours.
- Store dried jerky in airtight container.
If you don't have a dehydrator, you can use an oven at 160 degrees.
Recipe by How to Have it All at https://www.howtohaveitall.net/venison-jerky-recipe/
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