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Teriyaki Venison Jerky Recipe

teryaki-jerky-recipe

5 from 2 reviews

Ingredients

Scale
  • 1 lb ground venison
  • 1/3 cup teriyaki sauce
  • 1/3 cup worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 Tablespoons of maple syrup, honey, or brown sugar (totally optional – we love it without the added sweetness!)

Instructions

  1. Mix ingredients together thoroughly. If you’re multiplying this recipe, a general rule of thumb is one minute of mixing per pound of meat.
  2. roll or pat out on parchment paper to between 1/8 and 1/4 of an inch.
  3. Cut into one inch wide strips.
  4. Transfer over to your dehydrator, or wire rack and dehydrate for 8-12 hours (depending on  your temperature and air flow).
  5. Store in an airtight container for up to two weeks in the refrigerator.
  6. Enjoy!
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