- 3/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon fresh lemon juice
- 3 tablespoons teriyaki sauce
- 1 tablespoon ketchup
- 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 pound venison, cut into 1 x 1/4 inch strips
- Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
- Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.
04/16/2018
recipepes.com
Worth County Deer Jerky, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
