A delightful recipe for homemade venison jerky, perfect for snacking or sharing.
Slice the venison into thin strips, about 1/4 inch thick.
Partially freezing the meat makes it easier to slice evenly.
In a mixing bowl, combine soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, smoked paprika, and liquid smoke.
Mix thoroughly to ensure all spices are evenly distributed.
Place the venison strips into the marinade, ensuring they are fully coated. Cover and refrigerate overnight.
Marinating overnight allows the flavors to penetrate deeply into the meat.
Remove the venison from the marinade and pat dry with paper towels.
Drying the meat helps achieve a better texture during drying.
Arrange the venison strips on the dehydrator racks or a baking sheet if using an oven. Ensure they do not overlap.
Spacing the strips ensures even drying.
Dry the venison in a dehydrator at 160°F for 6-8 hours, or in an oven at 150°F for 8-10 hours, turning once halfway through.
Check the jerky periodically to avoid over-drying.
Allow the jerky to cool completely before storing in an airtight container.
Cooling prevents condensation in the storage container.
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