Venison (Deer) Jerky With Creole
Ready In: 8 hrs 20 mins
Serves: 20
Yields: 2 pounds
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
- Mix all ingredients except venison.
- Cut venison into 1/4 inch thick strips (easier if partially frozen).
- Place venison in zip lock bag and add marinade.
- Marinate 24 hours.
- Dehydrate until meat bends but does not break (6-8 hours).
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