Name: Deer Jerky
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Soy sauce - 4 tablespoons; Worcestershire sauce - 4 tablespoons; Liquid smoke flavoring - 2 tablespoons; Ketchup - 1 tablespoon; Salt - ½ teaspoon; Pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Onion salt - ¼ teaspoon; Boneless venison roast - 1 pound

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Deer Jerky

1. Soy sauce - 4 tablespoons

2. Worcestershire sauce - 4 tablespoons

3. Liquid smoke flavoring - 2 tablespoons

4. Ketchup - 1 tablespoon

5. Salt - ½ teaspoon

6. Pepper - ¼ teaspoon

7. Garlic powder - ¼ teaspoon

8. Onion salt - ¼ teaspoon

9. Boneless venison roast - 1 pound

How to cook deliciously - Deer Jerky

1. Stage

Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.

2. Stage

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.

3. Stage

Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings.

4. Stage

Remove venison from the marinade and shake off excess.

5. Stage

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.