Ingredients
- 2 pounds (900g) venison
- 1 tbsp seasoning salt
- 1 tbsp liquid smoke
- 1 1/2 tsp barbecue seasoning
- 1 1/2 tsp Creole seasoning
- 2 tsp powdered garlic
- 1/4 tsp ground black pepper
- 1 tsp powdered onion
- 1 dash cayenne pepper
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
Instructions
- Combine all ingredients except venison and mix together in bowl.
- Slice venison into thick strips about 1/46 mm (easier to cut if partially frozen). Place the venison in a zip-lock bag; add marinade and coat. Marinate for 24 hours.
- Dehydrate in a dehydrator at 71°C for 6 to 8 hours until meat bends is pliable to bend without breaking up.
