Traditional Deer Jerky

This traditional deer jerky recipe captures the essence of classic jerky-making with its rich, savory flavors and chewy texture. Marinated in a blend of soy sauce, Worcestershire sauce, and spices, this jerky is perfect for snacking or as a protein-packed addition to your meals. It's a great source of protein and is gluten-free, making it suitable for various dietary needs.

Ingredients:

• 2 pounds of deer meat (venison), sliced into thin strips
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (optional)
• 1 tablespoon brown sugar
• 1 teaspoon salt

Instructions:

1. In a large bowl, combine soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, brown sugar, and salt. Mix well to create the marinade.
2. Add the sliced deer meat to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 12 hours, or overnight for best results.
3. Preheat your dehydrator or oven to 160°F (70°C). If using an oven, line a baking sheet with aluminum foil and place a wire rack on top.
4. Remove the meat from the marinade and pat dry with paper towels to remove excess moisture.
5. Arrange the meat strips in a single layer on the dehydrator trays or wire rack, ensuring they do not overlap.
6. Dehydrate the meat for 6-8 hours, or until it is dry and chewy but still slightly pliable. If using an oven, bake for 4-6 hours, checking periodically.
7. Once done, let the jerky cool completely before storing it in an airtight container.