2lbs Venison...I cut in strips less than a quarter of an inch thick
1/2 cup worshire sauce
1/4 cup Soy sauce
2 tsp liquid smoke
1/4 cup A1
Squirt of BBQ sauce
Hefty dash of Franks Redhot
1/4 cup brown sugar...more if u want it sweeter honey works well too
To Taste:
Onion powder
Garlic salt
Real cracked black pepper...rough cut (personally i like pepper....so use quite a bit)
Dash of dried red pepper flakes
I let it marinate for 24 to as long as 48hrs in the fridge then put it in the dehydrator......If you want the flavor stronger....you can brush some of the marinade on it half way thru drying
My measurements (1/2 cup 1/4 cup etc) are approximate....i dont use a measuring cup, just eyeball it......I make sure that the meat is completely covered but not swimming in the marinade.....I put it in gallon size Ziploc bags....and suck out as much air as i can.
Cut with the grain for more traditional jerky texture.....and make sure not to use too tender a cut of meat (ie the backstraps) as you will have jerky crumbs if its too tender....... Against the grain is more tender. With the grain results in you biting across long strands of meat so more toothy or chewy (i like my jerky chewy personally)
****One thing you can do is make a practice run...And I strongly suggest this....go buy a london broil (cut of meat).....and try it...that way if you dont like the marinade, you have only lost less than ten bucks, instead of your limited supply of venison******You can also adjust things to taste if you do the practice run
Enjoy
