Zesty deer jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the venison by following the manufacturer's instructions. You can also reuse the marinade for additional batches.
Ingredients
- soy sauce: 4 Tbsp
- Worcestershire sauce: 4 Tbsp
- liquid smoke flavoring: 2 Tbsp
- ketchup: 1 Tbsp
- salt: 0.5 tsp
- pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- onion salt: 0.25 tsp
- boneless venison roast: 1 pound
Metric Conversion
Stages of cooking
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Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
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Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
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Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings.
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Remove venison from the marinade and shake off excess.
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Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
