Teriyaki Jerky

• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 teaspoon onion powder (not onion salt)
• 1/2 teaspoon garlic powder (not garlic salt)
• 1/4 teaspoon fresh ground black pepper
• 2/3 cup teriyaki marinade
• 1/2 cup orange juice
• 1/4 cup water
• 1 tablespoon honey
• 1 teaspoon soy sauce
• 1 teaspoon liquid smoke
• 1/4 cup Coke
• 1 lb venison or 1 lb beef

1. Combine all ingredients, except meat and Coke.
2. Whisk well together and pour into ziplock bag. Take meat either to a meat shop, or slice yourself, against the grain (makes it more tender) in 1/4 to 1/2 inches. Add all meat in with the marinade.
3. Finally add the coke. Mix together, making sure all the meat is coated. Open up and let all the air out and seal again.
4. Let marinate between 8 hours to 16 hours. I usually mix mine in the morning and let it sit for 24 hours.
5. Strain meat, and discard juices and bag.
6. Place meat on dehydrator trays, side by side (never layer pieces of meat on top of each other) and dehydrate about 8 hours.
7. When done, the jerky should have no signs of redness and be pliable enough to bend in half without breaking.
8. Bon Appetite!

brown sugar, salt, onion powder, garlic, fresh ground black pepper, teriyaki marinade, orange juice, water, honey, soy sauce, liquid smoke, beef

Taken from www.food.com/recipe/teriyaki-jerky-339434 (may not work)