- 10 Lbs. Venison
- 1/2 cup Soy Sauce
- 1/2 cup Worcestershire
- 2 tbsp Accent
- 2 tbsp Seasoning Salt
- 2/3 tbsp Garlic Powder
- 2 tbsp Onion Powder
- 3/4 tbsp White Pepper
This is a most excellent jerky with venison. Not real good with beef. Ricky got this recipe from another phone guy back when they still had lots of pay phones. Ricky has been using this recipe for many years.
This is a general guide for wonderful venison jerky and could be tweaked to your tastes by adding different peppers and amounts of pepper.
- Slice meat 1/4" thick.
- Rinse out any blood.
- Mix all the ingredients well.
- Soak meat in marinade 6-24 hours turning and moving the meat until there are no red spots on the meat.
- Dehydrate at 150F for 2-3 hours then lower temperature to 120F till done.
- Rotate the racks if your dehydrator needs that to evenly dry out the meat.