Venison jerky

Recipe Categories : | Venison | Jerky |

Ingredients :

• 1½ - 2 lbs lean boneless venison, partially frozen
• ¼ cup soy sauce
• 1 tbsp Worcestershire sauce
• ¼ tspn ground pepper
• ¼ tspn garlic powder
• ¼ tspn onion powder
• ¼ tspn hickory smoked salt
• ¼ cup firmly packed brown sugar
• 1 small bottle liquid smoke

   Preparation & Cooking instructions

1. Trim all fat from the meat. Slice the meat as thinly as possible.
2. In a bowl combine the remaining ingredients. Stir until dissolved. Add the meat and mix well.
3. Cover and refrigerate overnight.
4. Shake the excess liquid from the meat and arrange in a shallow pan or cookie sheet. Dry the meat in a 150 - 200°F oven until dry and brown, a minimum of 8 hours.
5. Cool, remove from the pan, and store in a glass jar.