Deer Venison Jerky


I am a hunter and i love jerky. I came up with this recipe from about 3 others that i like.

Steps


Take your meat to the local butcher and have it cut thin.
You can do this yourself by semi-freezing your meat then cut it into 1 / 4-inch strips.
Combine everything but the meat in a large bowl and stir well.
Marinate meat over night in the refrigerator , then drain.
To use a dehydrator place meat on racks , do not overlap , and let dry for 24-36 hours.
To use an oven , preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
Turn at least once during drying.
They are ready when the jerky bends without breaking.
Let cool , seal tight , and refrigerate for long-term storage.

Ingredients


venison, liquid smoke, a.1. original sauce, worcestershire sauce, fresh ground pepper, salt, onion powder, garlic powder, soy sauce, whiskey