Deer Jerky

• 3 pounds Venison Sirloin
• 1 Tablespoon Salt
• 1 Tablespoon Onion Powder
• 1 Tablespoon Garlic Powder
• 1/2 Tablespoons Black Pepper
• 10 ounces, fluid Worcestershire Sauce
• 10 ounces, fluid Soy Sauce
• 3 Tablespoons Liquid Smoke

1. Slice meat very thin.
2. Make marinade by combining salt, onion powder, garlic powder, pepper, Worcestershire sauce, soy sauce and liquid smoke.
3. Stir very well.
4. Place a layer of meat slices in a 13x9 pan.
5. Pour just enough marinade to cover the slices.
6. Keep laying down meat layers and covering with marinade.
7. Make sure meat is completely covered.
8. (Sometimes, you may need more marinade.)
9. Cover the pan and keep in the fridge overnight.
10. In the morning, put the meat slices on a dehydrator.
11. Alternate trays every 3 hours until slices are completely dry.
12. Let cool and store in baggies.

venison sirloin, salt, onion powder, garlic, black pepper, worcestershire sauce, soy sauce, liquid smoke

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deer-jerky/ (may not work)