Ingredients:
- 1 pound boneless venison or beef
- 4 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/3 onion, chopped
- 1 teaspoon salt
Directions:
- Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it’s best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
- In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion and salt.
- Place meat in and close bag.
- Refrigerate overnight. Knead occasionally to distribute evenly marinade.
Dehydrate:
- Dehydrator anywhere between 145 to 165 degrees F.
- Place meat on racks so they do not touch each other and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.
Yield: 3 ounces
Notes:
- It’s best to freeze deer meat for at least thirty days first, before jerking it to kill off any bacteria that might be in the meat. Any wild game should be either cooked well or frozen for a month to be safe.
- Homemade jerky is shelf-stable for 1 to 2 months. For longer storage, vacuum-seal, or freeze it for up to 6 months.
Calories: 150 per ounce