Teriyaki Jerky

After borrowing my mums dehydrator, I lost my mind and started dehydrating everything. When I suddenly remembered all the gamey meat, I refuse to eat (I hate the gamey flavor), I decided to try making it into jerky, that I knew my husband at least, would like. After searching the internet over, I found this one, and added my own hutspuh to it. It turned out so well, I even like it! And everyone I've offered it to wants more. I've made it with beef, deer and elk now, and it always turns out marvelous! I hope you like as much as we have!

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1  teaspoon onion powder (not onion salt)
• 1⁄2 teaspoon garlic powder (not garlic salt)
• 1⁄4 teaspoon fresh ground black pepper
• 2⁄3 cup  teriyaki marinade
• 1⁄2 cup  orange juice
• 1⁄4 cup water
• 1  tablespoon honey
• 1  teaspoon soy sauce
• 1  teaspoon liquid smoke
• 1⁄4 cup  Coke
• 1  lb  venison or 1  lb beef

Directions

1. Combine all ingredients, except meat and Coke.
2. Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
3. Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
4. Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
5. Strain meat, and discard juices and bag.
6. Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
7. When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
8. Bon Appetite!