1 lb venison (fat and skin removed)
1 teaspoon liquid smoke
1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 teaspoom meat tenderizer
Slice venison about 1/4″ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.
You can cook this in a dehydrator, or in the oven.
If using a dehydrator, the method might be a little different, depending on your model. It normally takes over night for mine to get done.
You can tell the jerky is ready when you can bend the meat and it does not break but it’s no longer pink. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. Will last several months.