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Venison Jerky

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PREP TIME
20 min
COOKING TIME
360 min
TOTAL TIME
860 min
SERVINGS
8 servings
Snack U.S.
Venison Jerky
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
Instructions
1
To prepare the dish, start by collecting all necessary ingredients.
2
Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large zip-top bag; set it aside.
3
Cut the venison into long, thin strips, approximately 1 inch wide and 1/8 inch thick. Add the strips to the marinade mixture and seal the bag; store it in the refrigerator overnight, occasionally kneading the meat to ensure even distribution of the marinade.
4
Preheat your oven to 160 degrees Fahrenheit (70 degrees Celsius). Line the bottom of the oven with a pan or aluminum foil to catch any juices that may drip during cooking. Remove the venison from the marinade and gently shake off any excess.
5
Arrange the venison strips in a single layer on a wire rack, allowing air to circulate around each piece. Dehydrate the venison in the preheated oven for 6 to 8 hours, or until it reaches your desired level of dryness.