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Ingredients
- 2 lbs venison
- 2 tsp black pepper coarsely ground
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/2 cup low-sodium soy sauce
- 2 Tbsp Worcestershire sauce
Ingredients
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Instructions
- Slice venison into 1/8-inch thick strips along the grain for chewier jerky, against the grain for more tender jerky.
- Transfer seasonings, soy sauce, and Worcestershire sauce into a large re-sealable plastic bag and mix until ingredients are combined.
- Add meat to the bag and toss until all pieces are evenly coated with seasonings and sauce.
- Refrigerate at least 30 minutes or up to 1 day.
- Adjust oven racks to upper-middle and lower-middle and heat to 175 degrees.
- Line 2 large baking sheets with aluminum foil and place wire baking racks on top of each.
- Lay the strips out in a single layer on the racks.
- Bake until the meat is dry and firm, yet a little bit pliable—approx. 4 hours—flipping the meat once after 2 hours.
- Remove and transfer to sealed container.
- Refrigerate for about 1 month…if it lasts that long.
Recipe Notes
Recipe courtesy of Shirley Lewis, Madison, WI.
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