Wild Jerky

  • 2 lbs. venison
  • ¼ c. soy sauce
  • 1 T. Worcestershire sauce
  • ¼ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • 1 tsp. hickory smoke salt
  • Dash cayenne
  • A few drops of liquid smoke

Remove all fat from meat and cut in strips c-¼ inches thick and about 1½ inches wide.

Combine ingredients and stir well. Add meat and mix thoroughly in a resealable plastic bag. Refrigerate overnight.

Put on oven racks or in dehydrator and dry at 150-200F until brown, about 5 hours for venison or 6-7 hours for goose or turkey. Makes ½ pound of jerky.

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