This super tasty venison jerky is sweet, smoky, and spicy.
Ingredients
- Teriyaki sauce: 0.5 cup
- Worcestershire sauce: 0.5 cup
- brown sugar: 0.5 cup
- soy sauce: 0.33333 cup
- liquid smoke flavoring: 3 Tbsp
- ground black pepper: 1 Tbsp
- onion powder: 1 Tbsp
- garlic salt: 1 Tbsp
- lemon juice: 1 Tbsp
- paprika: 1 tsp
- hot pepper sauce: 1 tsp
- venison, cut into 1/4 thick strips: 1 pound
Metric Conversion
Stages of cooking
-
Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
-
Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
-
Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.
