Name: Sumney's Deer Jerky recipe
Ingredients: 4 pounds venison (deer meat);⅔ cup low-sodium soy sauce;⅔ cup Worcestershire sauce;½ cup steak sauce (such as A1®);1 tablespoon seasoned salt, or more to taste;1 tablespoon onion powder, or more to taste;1 tablespoon coarsely ground black pepper, or more to taste;2 teaspoons flavor enhancer (such as Accent®);2 teaspoons garlic powder, or more to taste;2 teaspoons liquid smoke;1 teaspoon hot pepper sauce (such as Tabasco®)

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Ingredients

4 pounds venison (deer meat) ⅔ cup low-sodium soy sauce ⅔ cup Worcestershire sauce ½ cup steak sauce (such as A1®) 1 tablespoon seasoned salt, or more to taste 1 tablespoon onion powder, or more to taste 1 tablespoon coarsely ground black pepper, or more to taste 2 teaspoons flavor enhancer (such as Accent®) 2 teaspoons garlic powder, or more to taste 2 teaspoons liquid smoke 1 teaspoon hot pepper sauce (such as Tabasco®)

Nutrition Info

199.6 calories carbohydrate: 7.1 g cholesterol: 114.3 mg fat: 4.1 g fiber: 0.5 g protein: 32 g saturatedFat: 1.4 g servingSize: - sodium: 1148.6 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Directions

Slice venison into 1/4 inch strips.
Combine soy sauce, Worcestershire sauce, steak sauce, seasoned salt, onion powder, pepper, flavor enhancer, garlic powder, and liquid smoke in a large glass or ceramic bowl, mix well. Add venison and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
Set a dehydrator to 155 degrees F (68 degrees C).
Remove venison from the marinade and shake off excess. Discard the remaining marinade. Arrange venison on the dehydrator racks.
Cook in the dehydrator until desired dryness, 4 to 6 hours.

Recipe Yield

12 servings

Recipe Note

Deer jerky with a very flavorful marinade using A1 Bold and Spicy Steak Sauce®.

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