Venison Jerky
Equipment
Ingredients
- 1 pound venison boneless
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke
- 1 tablespoon ketchup
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- In a large bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion powder.
- Slice the venison into strips about 1/8-inch thick and place them in a Ziplock bag or plastic container with a lid.
- Pour the marinade over the meat and seal the bag/container. Shake to incorporate and place in the refrigerator for at least 8 hours, preferably overnight.
- When ready to dehydrate, remove the venison from the marinade allowing the excess to drip off, and arrange the strips on the cooking trays.
- Place in the air fryer and, using the Dehydrate function, cook at 160F for 6-8 hours, or until desired doneness is achieved.
Nutrition
Calories: 83kcalCarbohydrates: 3gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 48mgSodium: 740mgPotassium: 275mgFiber: 0.1gSugar: 1gVitamin A: 17IUVitamin C: 1mgCalcium: 15mgIron: 3mg
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