Ingredients:
- 4 Tbsp. soy sauce
- 4 Tbsp. Worcestershire sauce
- 2 Tbsp. liquid smoke flavoring
- 2 Tbsp. ketchup
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 lb. boneless venison roast
Directions:
- Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder and onion powder in a large resealable plastic bag; set aside.
- Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag.
- Refrigerate overnight, kneading occasionally to evenly distribute marinade. Preheat oven to 160 F.
- Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
- Arrange venison on the wire racks in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
