Chris’ Killer Jerky

Grilled backstraps and venison burgers are great, but turning some of your fall harvest into deer jerky can provide you with an on-the-go snack for your next hunt, hike, or any outing where you need a quick high-protein snack.

Paying for a processor to make jerky can cost you big bucks. Instead, try this simple yet flavorful recipe to save money and tweak the seasonings according to your tastes!

Ingredients

• 3 lbs venison cut into ⅛-¼” thick strips 
• 1 tsp apple cider vinegar p
• 1 tsp onion powder
• 2 tsp garlic powder
• 2 tsp kosher salt
• ½ cup soy sauce
• ½ cup worcestershire sauce
• 2 tbsp brown sugar
• 2 tbsp black pepper
• 1 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 jalapeno finely diced

Instructions

1. Combine all ingredients and marinate meat overnight.
2. Remove meat from marinade and place in dehydrator at 160 degrees for 4-6 hours or until desired texture is reached.
3. To preserve jerky longer, vacuum seal and freeze.