Deer or Beef Jerky Recipe

  • 1 1/2 pounds Deer meat or lean beef roast
  • 1/4 cup Soy Sauce
  • 1/4 cup Worcestershire Sauce
  • 1/3 teaspoon pepper
  • 1/3 teaspoon salt
  • 1/2 teaspoon garlic powder
Trim all fat and sinew from steak. Cut into 1/4" thick pieces across the grain. (Meat is more easily cut when partially frozen.) Put strips of meat sideways in a quart jar. Mix all remaining ingredients for a marinade. Pour sauce in the jar and cover. Place sideways in a refrigerator for 24 hours, turning jar occasionally, so the meat absorbs sauce thoroughly. Place meat strips on paper towels to absorb excess sauce. Put strips on racks of a dehydrator and leave until dry--about 12 hours--or until the meat reaches the consistency you desire. If you don't have a dehydrator, place on cooling racks over baking pans. Do not bake the meat but dry it out in the oven with the oven set on as low a temperature as possible. Leave the oven door slightly open. Let meat dry out for about 10 hours or until the meat reaches consistency you desire.
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