Venison Jerky Marinaded

Ingredients

For every 1 pound of venison or elk meat, you will need:

4 tbsp. soy sauce

4 tbsp. Worcestershire sauce

1 tbsp. ketchup

¼ tsp. black pepper

1 large or 2 small fresh garlic cloves, pressed or ¼ tsp. garlic powder

¼ tsp. onion powder

¾ tsp kosher salt

red pepper flakes to taste

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Directions

Using a sharp knife, slice your elk or venison into ¼-inch pieces. If you want softer jerky, slice it across the grain (it helps if it is still partially frozen), or if you like chewier jerky, slice it with the grain (it will need to be totally defrosted for this).How to Make Jerky At Home with Venison or Elk3
In a large bowl or pan combine the marinade and pour it over the meat. Cover with foil and place it in the fridge overnight or up to 24 hours, stirring it occasionally to make sure all the meat stays covered by the marinade.
Drain the marinade from the meat and discard.
Place the jerky slices on dehydrator trays so that they are not touching. Set the dehydrator to 155° and dehydrate for about 6-12 hours.
Check the jerky periodically to see that it does not get over-dried. It is done when it is completely dry yet still pliable, not crumbly.
The jerky should be stored securely, preferably in a zip lock bag, and eaten within a month if it isn’t frozen. Note that drying the jerky slightly longer keeps it better longer, but is harder to chew