Ingredients

The following ingredients have 6 Servings
  • 3 lbs roast ((elk, venison, buffalo etc.))
  • ½ cup soy sauce
  • ¼ cup sesame seed oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp hot sauce
  • 1 tsp liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp coriander powder
  • 1 tsp cayenne pepper
  • 1 tsp crushed red pepper

Instruction

  • Slice semi-frozen meat, against the grain, anywhere between 1/8" to 1/4" in thickness. Place in a ziplock bag.
  • Add the remaining ingredients in a bowl, and whisk until completely combined.
  • Carefully pour the marinade over the meat. Seal the bag and marinate overnight, or at least eight hours.
  • Place jerky on the dehydrator trays, leaving some space in between to allow for circulation.
  • Use your dehydrator's settings to determine the length of time to dehydrate the meat. My dehydrator has a jerky setting and usually takes approximately eight hours until the jerky is ready.
  • Once all the pieces are ready, turn off the dehydrator and allow to cool completely before storing.