Venison or Beef Jerky
  1. Remove all the fat from venison/beef and slice into thin strips.
  2. 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.
  3. Marinate overnight (or 8 hours), stirring every 2 hours.
  4. Lay strips on racks of food dehydrator, set at 135 degrees, and dry for 6–8 hours.
  5. If you do not have a food dehydrator, this can also be done in a 150 degree oven for 6–8 hours.
  6. Lay strips on oven rack and lay foil on the bottom to catch drippings.
  7. Store in an airtight container.
Recipe Notes

Recipe courtesy of Dorothy Shirk, Thorp, WI.