Ingredients

• 0.5 cups teriyaki sauce
• 0.5 cups Worcestershire sauce
• 0.5 cups brown sugar
• 0.33 cups soy sauce
• 3 tablespoons liquid smoke flavoring
• 1 tablespoon ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic salt
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 teaspoon hot pepper sauce
• 1 pound venison , cut into 1/4 thick strips

Instructions

1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

Nutrition per serving