Prep Time:
20 mins
Cook Time:
6 hrs
Additional Time:
8 hrs
Total Time:
14 hrs 20 mins
Servings:
8
Ingredients
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
Dotdash Meredith Food Studios
Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
Dotdash Meredith Food Studios
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
Dotdash Meredith Food Studios
Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 111 | Calories |
| 5g | Fat |
| 3g | Carbs |
| 14g | Protein |
