Deer Jerky
Description
A deer jerky that's packed with savory flavor and easy to make in the oven with venison marinated in soy sauce, Worcestershire, and liquid smoke.
Ingredients
•
4 tablespoons soy sauce
•
4 tablespoons Worcestershire sauce
•
2 tablespoons liquid smoke flavoring
•
1 tablespoon ketchup
•
1/2 teaspoon salt
•
1/4 teaspoon pepper
•
1/4 teaspoon garlic powder
•
1/4 teaspoon onion salt
•
1 pound boneless venison roast
Directions
1
Gather all ingredients.
2
Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3
Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5
Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.