This super tasty venison jerky is sweet smoky and spicy
Prep Time
1 day
Dificult
Medium
Servings
1 day 4 hrs 15 mins
Ingredients
Instructions
Whisk teriyaki sauce
Worcestershire sauce
sugar
soy sauce
liquid smoke
pepper
onion powder
garlic salt
lemon juice
paprika
and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours
stirring it a few times as it marinates to ensure even absorption of marinade.
Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
Dry venison on High until dry but still pliable
about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.
Oven Option:
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. 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.
Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
