Venison Jerky

10 ingredients
6 steps

Ingredients

  • 2 lb. lean venison
  • 1/4 c. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1/4 c. A.1. sauce
  • 1 tsp. hickory liquid smoke
  • 1/2 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 3/4 tsp. lemon juice

Directions

  1. 1
    Partially freeze venison; slice thin (1/4-inch thick and 4 to 6-inches long)
  2. 2
    No-fat.
  3. 3
    Mix all ingredients and pour over meat in a large plastic bag.
  4. 4
    Refrigerate 1 day turning often.
  5. 5
    Remove from bag and drain on paper towels; place on rack with pan underneath.
  6. 6
    Dry in a slow oven (140° to 220°) for 3 to 4 hours.

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