Venison Jerky

• 1 pound venison or lean beef
• 1/4 cup Bragg's Amino Acids
• 1/4 cup Mirin
• 1 tablespoon fresh ground black pepper
• 1 tablespoon garam masala
• 1 tablespoon coarse sea salt
• 1 tablespoon garlic powder

1. Freeze the venison for an hour or so. Cut across the grain into strips about 1/4 inch thick.
2. Combine all remaining ingredients in a quart-sized ziploc bag. Blend well. Add strips of venison. Seal and place in refrigerator for 24 hours or so.
3. Drain venison and pat dry. Place strips a few inches apart on on cloth towels or paper towels and cover with plastic wrap. Pound with a wooden rolling pin to even thickness.
4. Set dehydrator or oven to 155 degrees. Place venison strips individually on racks, not touching.
5. Dehydrate venison for 24 hours. Allow to cool completely. Store at room temperature in sealed container.

lean beef, braggs, mirin, fresh ground black pepper, garam masala, salt, garlic

Taken from food52.com/recipes/22651-venison-jerky (may not work)