Venison Jerky

Directions

1. 1
   Freeze the venison for an hour or so. Cut across the grain into strips about 1/4 inch thick.
2. 2
   Combine all remaining ingredients in a quart-sized ziploc bag. Blend well. Add strips of venison. Seal and place in refrigerator for 24 hours or so.
3. 3
   Drain venison and pat dry. Place strips a few inches apart on on cloth towels or paper towels and cover with plastic wrap. Pound with a wooden rolling pin to even thickness.
4. 4
   Set dehydrator or oven to 155 degrees. Place venison strips individually on racks, not touching.
5. 5
   Dehydrate venison for 24 hours. Allow to cool completely. Store at room temperature in sealed container.