- 2 Lbs. of Venison cut into strips
- 1/3 C - A1 Steak Sauce
- 1/4 C - Soy Sauce
- 1/8 C - Teriyaki Sauce
- 1 Tb. - Liquid Smoke
- 1Tb. - Sriracha *
- 1 t - Franks Red Hot
- 1 t - Paprika
- 1 t - Garlic Powder
- 1 t - Chili Powder*
- 1t - Ground Sage
- 1 t - Black Pepper
- 1.5 Tb. - Seasoned Salt
- Sprinkle (or more if you enjoy the heat) of Crushed Red Pepper*
Step 1: Kill the deer or acquire some venison. Have it cut into strips, I prefer to keep mine around 2"-4" long and 1/4"-1/2" thick.
Step 2: Make sure the venison is thawed and place it in a contain to be marinated.
Step 5: Seal the container and let the mixture marinated for 12 to 24 hours. I normally let it marinated for a minimum of 24 hours, but I make sure to mix it up at least once if not more in that time frame.
|After 24 hours.|
Step 7: Turn on the Dehydrator and let it do its magic. The time for this can vary depending on the unit you are using. Mine can take anywhere from four to eight hours.
Step 8: Make sure all strips are cooked throughly, then kick back, eat and enjoy.