Ingredients

The following ingredients have 20 Servings
  • 1.5 pounds venison roast
  • ½ cup soy sauce
  • ½ cup brown sugar
  • ½ Tablespoons grated fresh ginger
  • ½ Tablespoons garlic, minced (see notes section)

Instruction

  • Slice venison roast very thin. ⅛ to ¼" thick.
  • Add grated ginger to other ingredients in a plastic or glass bowl with a lid.
  • Mix well.
  • Add sliced meat to marinade. Refrigerate 1-2 days shaking the contents of the bowl a few times daily.
  • Foil a rimmed baking sheet. Place cooling rack over the baking sheet. Lay meat slices on rack. Do not let the slices touch each other.
  • Place in oven at the lowest setting for 4-6 hours, depending on the heat of the oven and your dryness preference. Leave oven door cracked. If you like jerky a bit chewy, don't dry all the way. If you like it very crispy. Dry thoroughly.
  • Store in refrigerator for up to 2 weeks. For longer storage freeze.