Venison Jerky Recipe
 
 
Author:
Recipe type: Snack
Ingredients
  • 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
Instructions
  1. Cut venison into long strips about ⅛" to ¼" thick.
  2. In a bowl combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, brown sugar, pepper, garlic, onion powder and salt. Wisk until combined.
  3. Place sliced meat in a large zipper plastic bag. Poor marinade over meat and seal bag.
  4. Marinate overnight in the refrigerator for at least 8-12 hours. Youc an marinate up to two days for a stronger flavor.
  5. Drain marinade and dry meat off before placing in a dehydrator.
  6. Place meat in single layer on dehydrator trays. Dehydrate at 155-165 degrees (or according to your dehydrators instructions) for 6-8 hours.
  7. Store dried jerky in airtight container.
Notes
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/