Making Deer Jerky // Part 3

~Deer Jerky Recipe~ Marinade - On the stove on medium low heat add a large amount soy sauce, a large amount Worcestershire, fresh cracked pepper (I used a little more than normal), red pepper flakes, onion powder, garlic powder, a small amount apple cider vinegar, a small amount lemon juice, a small amount rice vinegar, brown sugar, honey, salt (I used a natural salt I had on had. But it’s best to used sodium nitrate as preservative). Don’t heat for long. Let cool to room temperature. Cut the meat - Freeze deer meat or let if thaw a little. To were it isn’t all the way frozen but mostly. Slice in 1/4 in. slices with a sharp knife. Focusing on uniform sizes for even drying. Prevent Gamie Flavor - Soak in water vinegar for 30 min to leech the blood to prevent a gamie flavor. Message and squeeze without breaking or tearing. Rinse mostly clear. Squeeze moisture out. Put in ziplock. Marinating - Add marinade to the zip lock of meat. Lay flat in something to prevent leaking. Place in fridge. Soak over night and up to 24 hours. Dehydrater - Pull the meet through your fingers to remove excess marinade. Lay flat on paper towel plate. Lay in dehydrator flat, not touching each other. Follow dehydrator instructions for drying meat. Joy to learning something new!