Description
A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer’s instructions. You can also reuse the marinade for additional batches.
Ingredients
- 1 pound boneless venison roast
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon ketchup
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- ½ teaspoon salt
Instructions
- Combine soy sauce
- Worcestershire sauce
- liquid smoke
- ketchup
- salt
- pepper
- garlic powder
- and onion salt in a large releasable plastic bag; set aside.
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 8 hrs
Total Time: 16 hrs 30 mins
Servings: 8