Deer Jerky

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 10 mins In a large resealable plastic bag, whisk together the soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt. Ensure all ingredients are well combined to create a homogenous marinade. (10 minutes)

Recipe View 15 mins Carefully slice the venison roast into long, uniform strips, approximately 1-inch wide and 1/8-inch thick. Consistent thickness is crucial for even dehydration. Add the venison strips to the marinade-filled bag, seal tightly, and gently massage to ensure each piece is thoroughly coated. Refrigerate for at least 8 hours, or preferably overnight, turning and kneading the bag occasionally to guarantee uniform marination. (15 minutes)

Recipe View 5 mins Preheat your oven to 160 degrees F (70 degrees C). Place a baking sheet lined with aluminum foil or a drip pan on the oven floor to catch any drippings during the dehydration process. (5 minutes)

Recipe View 30 mins Remove the marinated venison strips from the bag and gently shake off any excess marinade. Arrange the strips in a single layer on a wire rack placed over a baking sheet, ensuring they are not touching each other to allow for optimal air circulation. Dehydrate in the preheated oven for 6 to 8 hours, or until the jerky reaches your desired level of dryness and chewiness. Check the jerky periodically, and rotate the baking sheet for even drying. (30 minutes)