Venison Jerky
  1. Slice venison into 1/8-inch thick strips along the grain for chewier jerky, against the grain for more tender jerky.
  2. Transfer seasonings, soy sauce, and Worcestershire sauce into a large re-sealable plastic bag and mix until ingredients are combined.
  3. Add meat to the bag and toss until all pieces are evenly coated with seasonings and sauce.
  4. Refrigerate at least 30 minutes or up to 1 day.
  5. Adjust oven racks to upper-middle and lower-middle and heat to 175 degrees.
  6. Line 2 large baking sheets with aluminum foil and place wire baking racks on top of each.
  7. Lay the strips out in a single layer on the racks.
  8. Bake until the meat is dry and firm, yet a little bit pliable—approx. 4 hours—flipping the meat once after 2 hours.
  9. Remove and transfer to sealed container.
  10. Refrigerate for about 1 month…if it lasts that long.
Recipe Notes

Recipe courtesy of Shirley Lewis, Madison, WI.