Ingredients
8
8 servings
- •0.5 cup teriyaki sauce
- •0.5 cup Worcestershire sauce
- •0.5 cup brown sugar
- •0.33333334326744 cup soy sauce
- •3 tablespoons liquid smoke flavoring
- •1 tablespoon ground black pepper
- •1 tablespoon onion powder
- •1 tablespoon garlic salt
- •1 tablespoon lemon juice
- •1 teaspoon paprika
- •1 teaspoon hot pepper sauce
- •1 pound venison, cut into 1/4 thick strips
Instructions
- Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
- Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
- Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.
Nutritional Facts
Per 8 servings
- Calories: 208
- Carbohydrate: 22g
- Fat: 7g
- Fiber: 1g
- Protein: 15g
- Sugar: 18g
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