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Murph's Piney Venison Jerky
Thanks to Murph for sending this recipe.
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~ 4 - 5 lb's venison, cut into 1/4" thick strips across grain.
~ 1/2 cup dark soy sauce
~ 1/2 worcestershire sauce
~ 3/4 cup steak sauce
~ 1 tbsp minced garlic
~ 1 tsp salt
~ green jalapeno sauce to taste
~ 4 tbsp crushed red pepper
~ 2 tbsp paprika
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Mix all the ingredients in a bowl except the meat. Mix throughly.
Place the meat in a large ziplock bag and add the marinade.
Seal and refrigerate 24 hours. Shake occasionally.
Remove meat and drain.
Dehydrate for 6 1/2 to 7 hours at 155 degrees.
Cool prior to packaging.
Enjoy!
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