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Venison Jerky

1 pound boneless venison

4 tablespoons soy sauce

4 tablespoons Worcestershire sauce

1 tablespoon Liquid Smoke

2 tablespoons brown sugar

1/4 teaspoon coarse black pepper

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

1/2 teaspoon kosher salt

Slice the venison into long strips 1-inch wide and 1/8-inch thick. In a bowl, combine the remaining ingredients and pour into a 1-gallon size resealable plastic bag. Add the meat, seal the bag tightly and refrigerate for about 8 hours, kneading occasionally to distribute the marinade. (Note: the marinade can be used more than once.)

I recommend using a dehydrator, but if that isn’t available cure the venison strips on the top rack in a 160-degree oven for about 6 to 8 hours. Be sure the strips don’t touch each other and put foil or a drip-pan beneath. Leave the oven door open just a crack to prevent over-curing.

A dehydrator is relatively fool-proof. Follow the package directions or cure the meat at 145 degrees for about 9 hours. Store the finished jerky in an air-tight plastic container.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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