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Homemade Jerky

2lb. of sliced or *ground venison
1/4 cup of water
2 tablespoons of soy sauce
1 tablespoon of Worcestershire sauce
1/2 teaspoon of Tender Quick®
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon seasoned salt
2 tablespoons of brown sugar
2 tablespoons of liquid smoke if using a dehydrator or oven


Dehydrator 
Stir until the sugar is completely dissolved. Combine the marinade and the sliced venison, and refrigerate overnight. Drain the strips of venison well before dehydrating.

*If using ground venison, mix ground venison with marinade.  Do not refrigerate overnight, place mixed ground venison on wax paper, place another piece of wax paper on top of ground venison and roll out with a rolling pin to approximately 1/4" thick. Then place rolled venison in dehydrator and dry, when done cut into strips and eat. 
 
Smoker
If using a smoker, put in the sliced venison and smoke at a low temperature (150-200 degrees) for 5-6 hours or until meat has dried but is yet pliable.

*If using ground venison, mix ground venison with marinade.  Do not refrigerate overnight, place mixed ground venison on wax paper, place another piece of wax paper on top of ground venison and roll out with a rolling pin to approximately 1/4" thick.  Get a stainless steel window screen, place screen on top of wire racks, and place venison on screen.  Cook for 5-6 hours at a low temperature (150-200 degrees), cut into strips then eat.


Conventional Oven
If using a conventional oven, line bottom of oven with tinfoil to catch any drippings, set oven temp to lowest temperature and place the venison on the wire racks.  Cook for 5-6 hours or until meat is dried but yet pliable.  


*If using ground venison, mix ground venison with marinade.  Do not refrigerate overnight, place mixed ground venison on wax paper, place another piece of wax paper on top of ground venison and roll out with a rolling pin to approximately 1/4" thick.  Get a stainless steel window screen, place screen on top of wire racks, and place venison on screen.  Line the bottom of the oven with a piece of tinfoil.  Cook for 5-6 hours at a low temperature (150-200 degrees).  Cut into strips then eat.