Venison Jerky Recipe

  • 1/2 cup soy sauce
  • 1/2 cup worcestershire sauce
  • 2 tablespoons catsup
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons dark brown sugar
  • 1 clove garlic, well-mashed
  • 1/2 teaspoon onion powder
  • 1 teaspoon Frank's red hot
  • 1 teaspoon liquid smoke
  • 2 pounds venison sliced thin, 1/8 to 1/4 inch
Mix all the ingredients together until it is no longer grainy.

Dip meat slices in mixture and put in glass pan, pour remaining mixture over top, cover and put in fridge over night.

Put slices in dehydrator. Dehydrate for 15 hours. Meat is done when it snaps in two when bent. Check after 12 hours.

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