Ingredients

The following ingredients have 4 Servings
  • 1½-2 pounds lean venison (can substitute beef)
  • ½ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup apple cider vinegar
  • 3 Tbsp pure maple syrup
  • 2 tsp liquid smoke (optional)
  • 2 Tbsp brown sugar
  • 1 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp minced garlic
  • 1 tsp red pepper flakes (optional)
  • 1 Tbsp ground black pepper

Instruction

  • Trim any fat from venison and slice across the grain into thin (~¼”) strips; set aside. For a chewier jerky, cut meat with the grain. (Tip: Placing meat in freezer for 30 minutes prior to slicing will make it easier to slice thinly.)
  • Using a large resealable plastic bag, add all remaining ingredients except for black pepper (soy sauce, Worcestershire sauce, vinegar, maple syrup, liquid smoke, brown sugar, salt, onion powder, garlic and red pepper flakes).
  • Add venison and seal bag; refrigerate for 4-6 hours, or overnight.
  • Preheat oven to 300°F. Remove venison from marinade and pat dry with paper towels. Place strips in a single layer on a large baking sheet. Bake for 10 minutes, or until internal temperature of meat reaches 160°F. (This step is recommended by the USDA to destroy any bacteria that might be present.)
  • Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips with black pepper.
  • Set dehydrator temperature to 150°F and dehydrate for 3-5 hours, or until a piece of jerky doesn’t show any signs of moisture when cut in half. (Finished jerky should be able to be bent without breaking.)