Name: Worth County Deer Jerky recipe
Ingredients: ¾ cup Worcestershire sauce;¼ cup soy sauce;1 tablespoon liquid smoke;1 tablespoon fresh lemon juice;3 tablespoons teriyaki sauce;1 tablespoon ketchup;1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste;1 tablespoon garlic powder;1 teaspoon onion powder;1 teaspoon black pepper;1 pound venison, cut into 1 x 1/4 inch strips

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Ingredients

¾ cup Worcestershire sauce ¼ cup soy sauce 1 tablespoon liquid smoke 1 tablespoon fresh lemon juice 3 tablespoons teriyaki sauce 1 tablespoon ketchup 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper 1 pound venison, cut into 1 x 1/4 inch strips

Nutrition Info

120.6 calories carbohydrate: 8.4 g cholesterol: 48.2 mg fat: 3.1 g fiber: 0.3 g protein: 14.2 g saturatedFat: 0.8 g servingSize: - sodium: 1013.7 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Directions

Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.

Recipe Yield

8 ounces

Recipe Note

Easily made, this is the best deer jerky recipe I have found. There are a lot of good ingredients that account for the wonderful blend of flavors. My husband and kids love it.

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