1/2 C brown sugar

1 Tbsp ground black pepper

1 Tbsp onion powder

1 Tbsp garlic salt

1 Tbsp lemon juice

3 Tbsps liquid smoke flavoring

1 tsp paprika

1 tsp hot pepper sauce

1/2 C Worcestershire sauce

1/2 C Teriyaki sauce

1/3 C soy sauce

1 pound venison,
   cut into 1/4-inch thick strips


Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, Teriyaki sauce and soy sauce in a large bowl. Add the venison strips and toss to evenly coat. Cover and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap. Dry the venison on High until dry but still pliable, about four hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.


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