1 Zone / 16 Tray / 2.56m² Tray Area
2 Zone - Horizontal / 32 Tray / 5.12m² Tray Area
2 Zone / 28 Tray / 11.90m² Tray Area
1 Trolley / 30 - 60 Tray / 8.8 - 17.7m² Total tray area
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2 Trolley / 60 - 120 Tray / 17.7 - 35.3m² Total tray area
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4 Trolley / 120 - 240 Tray / 35.3 - 70.7m² Total tray area
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1 Zone / 16 Tray / 2.56m² Tray Area
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- 2 lbs (approximately 900g) of deer venison, sliced into 1/4-inch (0.6 cm) thick strips
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) Worcestershire sauce
- 1/4 cup (50g) brown sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) hot sauce (e.g., Tabasco or your preferred brand)
- 2 tsp (10g) garlic powder
- 2 tsp (10g) onion powder
- 1 tsp (5g) black pepper
- 1 tsp (5g) smoked paprika
- 1/2 tsp (2.5g) ground cumin
- 1/2 tsp (2.5g) chili powder
- 1/4 tsp (1g) cayenne pepper (optional, for added heat)
- In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, hot sauce, garlic powder, onion powder, black pepper, smoked paprika, ground cumin, chili powder, and cayenne pepper (if using). Stir well until the sugar is dissolved and the spices are evenly distributed.
- Add the sliced venison to the marinade and mix well to ensure all the pieces are thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours, preferably 24 hours, to allow the flavors to penetrate the meat.
- Set your dehydrator to 160°F (71°C). Please make sure that you have a drip tray to catch any drippings to ensure easy clean up.
- Remove the marinated venison from the refrigerator and let any excess marinade drip off the meat. Arrange the meat slices in a single layer on the wire rack, ensuring there is space between each piece for air circulation.
- Place the venison in the dehydrator and dry for 4-6 hours, or until the jerky is dry and leathery, but still slightly pliable.
- Allow the venison jerky to cool completely before transferring it to an airtight container. Store in a cool, dry place for up to 2 weeks.
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