Murph's Piney Venison Jerky

Ingredients

• 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

Instructions

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!