Deer Jerky

1. 1

   Slice venison 1/2-inch thick by 2-inches wide.

2. 2

   Length doesn't matter.

3. 3

   Combine soy sauce, liquid smoke, pepper and garlic into a pot.

4. 4

   Add meat; stir and refrigerate for 24 to 48 hours.

5. 5

   Stir at least 3 times a day.

6. 6

   When meat has refrigerated for the required time, drain meat and place on oven rack.

7. 7

   Set oven temperature on low.

8. 8

   Drying time will vary on the thickness of the meat.

9. 9

   Usually 6 to 8 hours.

No additional tips available.