Ingredients
- 1 - 2 lbs of venison, large roast pieces are best.
- 1 tsp Garlic Powder.
- 1 tsp Onion Powder.
- 1/4 cup Soy Sauce.
- 1/3 cup Worcestershire Sauce.
- 4 tbsp Liquid Smoke.
- 2 tsp Crushed Red Pepper.
- 1/2 tsp Black Pepper.
- 1 tbsp Salt.
- 1 tbsp Yellow Mustard.
Method
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Mix the marinade ingredients together. I recommend doing this inside a large bag resting in a bowl or tupperware container. The bag will allow you to remove the air and make sure all the meat is in the marinade.
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Cut the venison into slices about 1/4" thick. The thinner you can get them, the better.
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Place the venison strips into the bag and squeeze out as much air as possible before sealing the bag, this will make the marinade spread out and touch all the venison pieces.
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Store in the fridge for 12 - 24 hours.
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Place the marinated venison on a dehydrator at 165 deg F.
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Run for about 4 hours, then flip each piece and inverse the ordering of the racks (top should end up on bottom and vice versa). Cook for another 4 hours.
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After the initial 8 hours, check the thinner pieces for doneness. When you bend them, they should eventually break instead of bending over on themselves.
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The thicker pieces may take a little bit longer, up to a total of 12 hours.
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NOTE: If you do not have a dehydrator, you can still make the jerky in the oven. Start out cooking at 135 deg F for about 4 hours, flip then cook for another 4 hours. Then turn the oven up to 165 and cook for 20-30 minutes. The temperature of the jerky needs to reach 165 deg F to make sure all bacteria is killed.