Step 1

Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.

Step 2

While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.

Step 3

Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.

Step 4

Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

Step 5

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.

Step 6

Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4.5 hours at 165F.

Step 7

The jerky is finished when it bends and cracks, but does not break in half.