Step 1

Start by removing all of the silverskin from your venison. Then, place it in the freezer for about an hour.

Step 2

Once the meat is chilled, slice it into slices about 1/4" thick and 1" wide. Roughly. This isn't an exact science. The thicker they are, the longer they will take to dehydrate....

Step 3

In a large, non-reactive bowl (glass, stainless steel, etc) combine the coconut aminos, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, sea salt and honey.

Step 4

Add the strips of venison a few at a time to the bowl, stirring each addition to make sure each slice is covered well with the marinade.

Step 5

Cover the bowl, place in the refrigerator, and allow to chill for at least 24 hours and up to 48 hours. The longer it sits in the marinade, the saltier the meat will become. I occasionally slosh it around, still covered, to make sure the marinade stays evenly distributed on the meat.

Step 6

Once the meat has marinaded, pull it out of the bowl onto cooling racks situated on top of cookie sheets to drain them off a bit. Discard the marinade.

Step 7

Place the strips on your dehydrator racks, making sure they do not touch one another. Dehydrate at 160°F for around 4 hours or until the jerky is finished. You'll know it's finished when it bends and cracks, but does not break in half.

Step 8

Place finished jerky in vacuum seal bags and vacuum seal to keep for several months. If you don't have a vacuum sealer, you can put them in ziplock bags for a few months. Store in a cool, dark place for best longevity.