Venison Jerky

1. 1

   Freeze venison until firm and solid enough to slice easily.

2. 2

   Cut into 1/8-inch slices with a sharp knife or slicer.

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   Then cut slices into.

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   strips 1 1/2 inches wide.

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   Meanwhile, blend remaining ingredients.

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   and pour over venison strips that have been arranged in rows in a.

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   shallow baking pan.

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   Marinate overnight in refrigerator.

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   Drain well.

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    Dehydrator: Cover trays with strips without overlapping.

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    Dry 4 hours.

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    at 140 degrees F.

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    Turn strips and rotate trays.

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    Dry another 6 to 8 hours.

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    Well-dried jekry should be dark and fibrous looking and brittle.

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    enough to splinter when bent in two.

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    Sun: Drying meat or venison jerky is not recommended in most climates.

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    Oven: Lay strips of marinated meat in rows over trays being careful.

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    not to overlap strips.

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    Dry at 110 F until strips will splinter on the.

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    edges when bent in two, 18 to 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.