Homemade Wild Game Jerky
3 lbs. Eye of round, London broil, or Venison
2/3 cups Worcestershire Sauce
2/3 cups Soy Sauce
1 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Salt
2 tsp. smoke flavoring
2 tsp. Tabasco Sauce
(This recipe is for around 3 pounds of beef,
which will dehydrate down to about 16-18 ounces.)
Mix all marinade ingredients together in a large (gallon
size) plastic zipper bag. Add sliced beef (cut about 1/4
inch) and refrigerate, mixing and turning about every
hour. You should marinade it over night.
When you're ready to begin drying, place a sheet of
aluminum foil on the bottom of the oven (for easier clean
up). Drain beef in a colander and pat dry with a paper
towel (the drier the beef now, the better). Set oven at
about 150 degrees and place the beef strips on the oven
racks. Leave the oven door open to allow the moisture to
escape.
The drying time may vary due to ovens and the size of the
beef. The jerky should be firm and dry, and not spongy
at all. But if the jerky is so dry that it snaps in two
easily, than it's over dried.