Prep Time::20 mins
Cook Time:: 6 hrs
Additional Time:: 8 hrs
Total Time:: 14 hrs 20 mins
Servings::8
Ingredients
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4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
1 pound boneless venison roast
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
Dotdash Meredith Food Studios
Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
Dotdash Meredith Food Studios
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
Dotdash Meredith Food Studios
Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
Dotdash Meredith Food Studios