Venison (Deer) Jerky With Creole

Submitted by Dixie from Kansas

"This is our favorite jerky recipe. It is a bit different than others because of the Creole seasoning."

 

• Ready In: 8hrs 20mins
• Ingredients: 11
• Yields: 2 pounds
• Serves: 20

ingredients

• 2 lbs venison
• 1 tablespoon seasoning salt
• 1 tablespoon liquid smoke
• 1 1⁄2 teaspoons barbecue seasoning (we use Bad Byrons Butt Rub)
• 1 1⁄2 teaspoons creole seasoning (we use Old Bay)
• 2 teaspoons garlic powder
• 1⁄4 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 dash cayenne pepper (more if you like it hot)
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup soy sauce

directions

1. Mix all ingredients except venison.
2. Cut venison into 1/4 inch thick strips (easier if partially frozen).
3. Place venison in zip lock bag and add marinade.
4. Marinate 24 hours.
5. Dehydrate until meat bends but does not break (6-8 hours).