Step 1

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

Step 2

While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.

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.

Step 4

Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.

Step 5

After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.

Step 6

Sprinkle meat evenly with the garlic powder.

Step 7

Dredge one side of each strip of meat in fresh cracked black pepper if you want a peppery flavor *Optional

Step 8

Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.

Step 9

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