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Categories:
venison salt liquid smoke barbecue seasoning Creole seasoning garlic ground black pepper onion powder cayenne pepper Worcestershire sauce soy sauce
Viewed: 5 - Published at: 4 years agoIngredients
- 2 lbs venison
- 1 tablespoon seasoning salt
- 1 tablespoon liquid smoke
- 1 1/2 teaspoons barbecue seasoning (we use Bad Byrons Butt Rub)
- 1 1/2 teaspoons creole seasoning (we use Old Bay)
- 2 teaspoons garlic powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 dash cayenne pepper (more if you like it hot)
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
Method
- Mix all ingredients except venison.
- Cut venison into 1/4 inch thick strips (easier if partially frozen).
- Place venison in zip lock bag and add marinade.
- Marinate 24 hours.
- Dehydrate until meat bends but does not break (6-8 hours).
