Deer (Venison) Jerky

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.