The Mitchell brothers — Randy of Ham Lake, Minnesota; Rick of Antlers, Oklahoma; and Ryan of Clayton, Oklahoma — have enjoyed making deer jerky for years. Hunting season starts with the brothers gathering their hunting equipment, and ends with their families getting together to make up a supply of venison jerky to last them most of the year.
• 6 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 4 teaspoons lemon pepper
• 1 teaspoon crushed red pepper
• 10 teaspoons meat tenderizer
• 1/2 cup liquid smoke
• 1/2 cup Worcestershire sauce
• 1/2 cup teriyaki sauce
• 2 cups hot water
• 5 pounds venison, sliced thin
1. In bowl, blend brown sugar, garlic powder, lemon and red pepper, meat tenderizer, liquid smoke, Worcestershire and teriyaki sauces, and water. Add meat. Cover and chill for 24 hours.
2. Remove meat from marinade. Wipe excess liquid from meat, and arrange in single layers on dehydrator trays.
3. Follow directions in your dehydrator manual. Jerky is done when it is barely flexible.
Want more jerky recipes? Read How to Make Jerky for a full array of recipes and an introduction into the world of jerky.