Dan's Venison Jerky
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Serves: 24 pieces
 
Ingredients
  • 1 pound of boneless venison
  • 2 tbsp. soy sauce
  • 4 tbsp. Worcestershire sauce
  • 2 tbsp. liquid smoke
  • 1 tbsp. ketchup
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • ¼ tsp. onion salt
  • 1 tbsp. crushed red pepper flakes
Instructions
  1. Rinse meat and slice into long, thin, jerky-size pieces.
  2. In a large container good for marinating, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt, and red pepper flakes.
  3. Knead meat into mixture and allow to marinate overnight.
  4. Once meat has finished marinating, preheat the oven to 160 degrees.
  5. Take out a cookie sheet and cut off pieces of parchment paper to perfectly fit the sheet.
  6. Space out each piece of venison on the parchment-paper-lined cookie sheet.
  7. Allow to cook for 6-8 hours until the meat has been dehydrated but is perfectly tender and ready to serve.
  8. If using a dehydrator, follow the same marinating instructions. After it’s marinated overnight, place meat in the dehydrator at highest temperature for 5 to 10 hours, or until done.
Notes
This prep time doesn't include the overnight marination.
Recipe by Model Behaviors at http://modelbehaviors.com/dans-venison-jerky/