Venison Jerky Recipe



½ cup brown sugar
⅛ cup Worcestershire sauce
½ tsp garlic salt
½ cup soy sauce
½ tsp dry mustard
¼ cup salt
dash of pepper
3 cups water
(6-8 lbs) venison sliced ¼ inch to ½ thick
Suggested Wood Chips: hickory or mesquite


  1. Cut meat into ¼ inch to ½ inch thick strips about 5 inches long and 1½ inches wide.
  2. Combine all marinating ingredients in a small bowl until blended well. Marinate meat for 6 to 8 hours.
  3. Dry and place in pre-heated smoker at 140°F. Smoke for 12 to 16 hours.

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