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Venison Jerky Recipe

Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup worcestershire sauce
  • 2 tablespoons catsup
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dark brown sugar
  • 1 clove garlic, well-mashed
  • 1/2 teaspoon onion powder
  • 1 teaspoon Frank's red hot
  • 1 teaspoon liquid smoke
  • 2 pounds venison sliced thin, 1/8 to 1/4 inch
Directions
Mix all the ingredients together until it is no longer grainy than dip meat slices in mixture and put in glass pan, pour remaining mixture over top, cover and put in fridge over night. Put slices in dehydrator. Dehydrate for 15 hours. Meat is done when it snaps in two when bent. Check after 12 hours.
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Venison Jerky Recipe - Related Content

Glossary Terms
A term most often used to refer to the meat of deer, but it actually refers to the meat of all large game animals, such as deer, elk and moose.
jerky Glossary Term
Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.
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