Homemade Deer Jerky

2 Pounds Thinly Sliced deer
1 Can of your favorite beer
3/4 Cup Soy Sauce
2 Tablespoons Worcestershire Sauce
1 Tablespoon Honey
1 Tablespoon Liquid Smoke
2 Teaspoons Cholula hot sauce
6 cloves Crushed Garlic

Combine the marinade ingredients in a bowl. Marinate the meat for at least 2 hours, but no more than 8 hours. Place the meat slices in a dehydrator and set to 155 degrees for 6 hours and check the moisture level. Dehydrators vary in effectiveness so you may need anywhere from 1 to 3 more hours to fully dry out the jerky.

*Submitted by Amanda Brinkerhoff

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