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Worcestershire Kikkoman Venison deer jerky Recipe-How to make mild venson jerky

Updated on July 2, 2011

The first time I ever made venison Jerkey was about seventeen years ago when my daughters grandma was still alive. She taught me well how to cook as she was Italian. One thing she like to make was venison jerky. I am not a big eater of venson but I love the venison jerky, although I hated prepairing the meat. The meat must be cut real thin, about a 1/4 of an inch. It can be sliced across the grain or along the grain, depending on your preference. Sliced acros the grain it is easier to chew but tends to fall apart. When Venison is sliced along the grain it will retain it shape and be rather chewy.

Venison Jerky
Venison Jerky

Mild Venison Jerky


About 2lb of Venison

1/4 Cup of Kikkoman Soy Sauce

1 Tablespoon of Kikkoman Worcestershire Sauce

1/4 Teaspoon of black pepper

1/4 Teaspoon of garlic powder

1/4 Teaspoon of onion powder

1/4 Teaspoon of seasoning salt

2 Tablespoons of brown sugar

2 Tablespoons of liquid smoke

Stir untill all of the sugar is dissolved. Mix the meat in and marinate overnight. In the morning place strips in your dehydrater making sure to leave a small pace in between. The meat will take atleast 8 to 12 hours.

 The jerky is done when you bend it and it starts to break but does not snap apart. For this recipe you can also use any kind of red meat, not just venison.


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