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Venison Jerky
Cut 1 quart of venison in small strips with the grain, if possible.
In a gallon size zip lock bag or large bowl, add the following ingredients:
Cut up venison
- 1 tsp. seasoned salt (Lawry’s)
- 1/3 tsp. garlic powder
- 1/3 tsp. black pepper
- 1 tsp. Accent salt
- 1 tsp. onion powder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tsp. liquid smoke
Marinate at least 4 hours or over-night.
Hang on racks of your oven Be sure to line bottom of oven with aluminum foil, or you will have a very messy oven.
Set oven as low as possible - 125 to140 - for about 6 hours. (I sometimes put a wooden spoon between the oven door so that the jerky will not cook too fast.)
The jerky will start to lose its moistness between 4 and 6 hours. That is when I start removing any small pieces that feel on the dry side. Store in a jar or zip lock bag in a cool place. Lasts about 3 weeks.