Deer (Venison) Jerky

Directions

1. 1
   Take your meat to the local butcher and have it cut thin.
2. 2
   You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
3. 3
   Note: meat cut with the grain will be chewy, and against the grain will be tender.
4. 4
   Combine everything but the meat in a large bowl and stir well.
5. 5
   Marinate meat over night in the refrigerator, then drain.
6. 6
   To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
7. 7
   To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
8. 8
   Turn at least once during drying.
9. 9
   They are ready when the jerky bends without breaking.
10. 10
    Let cool, seal tight, and refrigerate for long-term storage.