Easy Homemade Deer Jerky Recipe

Ingredients

• 4 tablespoons soy sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon ketchup
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion salt
• 1 pound boneless venison roast

Instructions

1. Prepare all the necessary ingredients.
2. In a large resealable plastic bag, mix together soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt; set aside for later.
3. Cut the venison into long strips, about 1-inch wide and 1/8-inch thick. Place the strips into the marinade bag, seal it, and refrigerate for 8 hours or overnight. Occasionally knead the bag to ensure the marinade is evenly distributed.
4. Preheat your oven to 160 degrees F (70 degrees C). Place a baking sheet or aluminum foil on the oven floor to catch any drippings. Take the venison out of the marinade and shake off any excess liquid.
5. Place the venison strips on a wire rack in a single layer. Dehydrate in the preheated oven for 6 to 8 hours, or until you reach your preferred jerky texture.

Nutrition

• Calories: 111 kcal
• Fat Content: 5 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 786 mg
• Protein Content: 14 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g