Venison Jerky
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Ingredients
- 1/2 C Soy Sauce
- 1/2 C Worcestershire Sauce
- 2 Heaping Teaspoons Raw Honey
- 1 tsp Course Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 2-3 Pounds Venison Stips
- 1 Dehydrator
Ingredients
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Instructions
- Add meat and all ingredients to a zip lock back, place in the refrigerator for 24 hours, drain off the liquid, and dehydrate for 6 hours or until moisture content is the consistency of jerky. Drying time will depend on how thick the venison is sliced. Yield will be one quart size bag full after drying.