Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
20
Prep time
20 minutes
Dehydrating time
8 hours
Ingredients
- 2 pounds (900g) venison
- 1 tbsp seasoning salt
- 1 tbsp liquid smoke
- 1 1/2 tsp barbecue seasoning
- 1 1/2 tsp Creole seasoning
- 2 tsp powdered garlic
- 1/4 tsp ground black pepper
- 1 tsp powdered onion
- 1 dash cayenne pepper
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
Ingredients
macros
- 2 pounds (900g) venison
- 1 tbsp seasoning salt
- 1 tbsp liquid smoke
- 1 1/2 tsp barbecue seasoning
- 1 1/2 tsp Creole seasoning
- 2 tsp powdered garlic
- 1/4 tsp ground black pepper
- 1 tsp powdered onion
- 1 dash cayenne pepper
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
Instructions
- Combine all ingredients except venison and mix together in bowl.
- Slice venison into thick strips about 1/4 inch (6 mm) (easier to cut if partially frozen). Place the venison in a zip-lock bag; add marinade and coat. Marinate for 24 hours.
- Dehydrate in a dehydrator at 160°F (71°C) for 6 to 8 hours until meat bends is pliable to bend without breaking up.
