Deer Jerky

Combine all ingredients in a large bowl.

Slice your deer meat into thin strips (but not wafer thin). The strips should be about 5-inches long – 1/2 inch thick or less and 1-inch wide.

Marinate the meat in the above mixture overnight.

Place the meat on dehydrator trays (or in oven on low heat). Just let it dry. It would depend on your own taste as to how dry you want it. We let it get quite dry – so when you chew it, it is not moist at all. In the dehydrator, it takes at least over night with alternating the trays – at least a full day. If using oven, set temperature in oven at about 120ºF. Just place it right on your racks or hang it with toothpicks, but no closer than 4-inches from bottom. Put foil down to catch any drippings. You can just let it dry as is or check on it and turn the meat over from time to time. If you leave oven door open a crack, it lets the moisture out better. Again, the drying time would be up to individual tastes.

OR, you take deer burger – add all the above ingredients – then lay a piece of wax paper down on a cookie sheet – put your burger down – lay another piece of wax paper on top and then roll with rolling pin until it is about 1/8-inch thick. Take a pizza cutter and cut into strips – then freeze it enough so that it breaks off into pieces. Then put in dehydrator.