Ingredients

• 4 tablespoons soy sauce
• 4 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke flavoring
• 1 tablespoon ketchup
• 0.5 teaspoons salt
• 0.25 teaspoons pepper
• 0.25 teaspoons garlic powder
• 0.25 teaspoons onion salt
• 1 pound boneless venison roast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

Nutrition per serving