Doug's Deer Jerky



3lbs. well trimmed venison
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 tsp  liquid hickory smoke
1 1/2 tsp Lawry's season salt
1/2 tsp pepper
1 1/2 onion salt
1/2 tsp  garlic powder


Trim all fat from meat combine all ingredients in a large bowl.

marinate 4 to 24 hrs. place in dehydrator for 16 - 24 hrs meat should be completely dry

but not brittle. i also use bamboo kabob sticks and hang it in the oven for about 6-8 hrs on 125-150degrees with a fork in the door so heat can escape.


Doug Murphy

Riverbank, Ca.



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