About this recipe:If you love beef jerky, you'll love this homemade venison version. Venison is marinated, then dehydrated in a low oven for 8 hours. You can also make this recipe in a food dehydrator.
450g boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavouring
1 tablespoon tomato ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic granules
1/4 teaspoon onion salt
1/2 teaspoon salt
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Slice meat into long strips, 2.5cm wide and 3mm thick. In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic granules, onion salt and salt. Place meat in and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven to 70 C / Gas 1/4. Place a baking tray on the bottom of oven to catch drips or line with foil.
Place meat strips on a rack so that they do not touch each other and dehydrate for 6 to 8 hours in the oven or until desired consistency is achieved.
Liquid smoke flavouring can be purchased in speciality shops or online.