All-Star Venison Jerky

Hunter's Choice!


2 pounds venison (deer, elk or antelope)
2 teaspoons garlic salt (optional)
3 tablespoons brown sugar
4 tablespoons teriyaki sauce
4 tablespoons Worcester sauce
1 teaspoon salt
1 teaspoon black pepper


Mix all ingredients thoroughly in a large plastic or ceramic bowl before adding meat. Make sure all of the meat is completely submerged and cover the bowl with a lid or suitable wrapping. Refrigerate the marinade for a full 24 hours. Remove the meat from the marinade and cook in a conventional oven at 175 degrees for 5 hours, turning it once after 3 hours. You may wish to lightly baste the meat at this point with your favorite flavoring – honey and barbeque sauce both work well depending on your preference for taste. This recipe is also conducive to drying the meat in a food dehydrator.

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