Ingredients
- 2 pounds (900g) venison roast (thinly sliced)
- 8 tbsp coconut aminos
- 8 tbsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp teaspoon onion powder
- 1/2 tsp pepper flakes
- 1 tsp sea salt
- 2 tbsp honey
Instructions
- Prepare your venison by removing the skin and refrigerating for 60 minutes.
- Cut the meat into thin slices of about 1/4 6 mm thickness.
- In a non-reactive bowl, mix the red pepper flakes,
- Worcestershire sauce, black pepper, onion powder, coconut aminos, honey, and sea salt.
- Add the slices of the jerky to the bowl, ensuring that the slices are well-coated with the marinade.
- Cover the mixing bowl and refrigerate for about a day or two while the venison marinates.
- Afterward, remove the marinated jerky from the refrigerator and place it on cooling racks to drain off the meat.
- Arrange the meat slices on your dehydrator trays, ensuring there's enough space between them.
- Set dehydrator to 71°C and dehydrate for 4-6 hours.
- To test for doneness, bend the strip. If it cracks without breaking, it means the jerky is done.
- Store the jerky in vacuum seal bags or Ziploc bags.
