Ingredients
8
8 servings
- •4 tablespoons soy sauce
- •4 tablespoons Worcestershire sauce
- •2 tablespoons liquid smoke flavoring
- •1 tablespoon ketchup
- •0.5 teaspoon salt
- •0.25 teaspoon pepper
- •0.25 teaspoon garlic powder
- •0.25 teaspoon onion salt
- •1 pound boneless venison roast
Instructions
- Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
- 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.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 111
- Carbohydrate: 3g
- Fat: 5g
- Fiber: 0g
- Protein: 14g
- Sugar: 1g
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