Ingredients
16
16 servings
- •2 pounds lean venison, cut into thin strips
- •1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
- •½ cup soy sauce
- •½ cup Worcestershire sauce
- •1 tablespoon salt
- •1 teaspoon minced fresh garlic
- •1 teaspoon curry powder
- •½ teaspoon ground black pepper, or more to taste
- •½ teaspoon ground ginger
Instructions
- Removing all fat and gristle from venison.
- Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
- Remove venison from the marinade and shake off excess. Discard the remaining marinade.
- Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces.
- Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.
Nutritional Facts
Per 16 servings
- Calories: 78
- Carbohydrate: 3g
- Fat: 1g
- Fiber: 0g
- Protein: 11g
- Sugar: 1g
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