Name: Venison or Beef Jerky
Ingredients: 3 lbs venison or beef; 2 tsp Accent seasoning or MSG; 2 tsp seasoned salt; 2/3 tsp black pepper; 1 tsp garlic salt; 1 tsp onion salt OR 2 tsp onion powder; 1/2 cup Worcestershire sauce; 1/2 cup soy sauce

Venison or Beef Jerky

Course

Snacks

Servings

Ingredients

3 lbs venison or beef
2 tsp Accent seasoning or MSG
2 tsp seasoned salt
2/3 tsp black pepper
1 tsp garlic salt
1 tsp onion salt OR 2 tsp onion powder
1/2 cup Worcestershire sauce
1/2 cup soy sauce

Course

Snacks

Servings

Ingredients

3 lbs venison or beef
2 tsp Accent seasoning or MSG
2 tsp seasoned salt
2/3 tsp black pepper
1 tsp garlic salt
1 tsp onion salt OR 2 tsp onion powder
1/2 cup Worcestershire sauce
1/2 cup soy sauce

Instructions

Remove all the fat from venison/beef and slice into thin strips.
In a large bowl, mix all seasonings, Worcestershire, and soy sauce. Place meat strips into marinade, making sure strips are totally submerged; if not, prepare an extra batch of marinade and pour over top.
Marinate overnight (or 8 hours), stirring every 2 hours.
Lay strips on racks of food dehydrator, set at 135 degrees, and dry for 6–8 hours.
If you do not have a food dehydrator, this can also be done in a 150 degree oven for 6–8 hours.
Lay strips on oven rack and lay foil on the bottom to catch drippings.
Store in an airtight container.

Recipe Notes

Recipe courtesy of Dorothy Shirk, Thorp, WI.

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