Try Some Tasty Deer Jerky...

Courtesy of: Big Buck Guiding Service

Recipe 1:

2 lbs. of flank steak
2/3 cup of soy sauce
2/3 cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons of Lawry's Seasoning

Slice flank steak diagonally with the grain of the meat into very thin slices.  Combine ingredients and marinate overnight or 12 hours.  Be sure all pieces are covered with marinade.  Drain excess marinade.  Place meat on paper towels to soak up marinade. Meat should be squeezed as dry as possible in paper towels.  Place individual pieces of meat on rack in oven at 140 to 160 degrees for seven to 12 hours, or until meat is dry throughout.  Leave oven door ajar during the drying process.  Store finished jerky in an airtight container.  It keeps for several months, but it will go fast!

Recipe 2:

16 0z. soy sauce
2 0z. liquid smoke
2 0z. Worcestershire sauce
1 tablespoon black pepper
2 0z. hot sauce

Mix all ingredients in bowl,  Add meat [8 - 10 lbs] piece by piece, Soak over night in fridge Lay on trays and sprinkle with black pepper Then dry and enjoy .

Recipe 3:

4-6 lb of venison
4 tbs. salt
4 tbs. course black pepper
21/2 tbs. paprika
1/2 tbs. msg (optional)
1 tbs. (Morton's) natures seasonings
1/2 tbs. garlic powder
3 tbs. season salt (Lawry's)
1 cup Worcestershire Sauce
4 cup red wine vinegar
cayenne pepper to taste

Mix ingredients, and let meat soak for 4 hours or more. Best if smoked, but can be dehydrated in oven or dehydrator.

Recipe 4:

3 lbs. Deer venison
2 tbsp Liquid Smoke
1/4 cup Soy Sauce
1 tbsp Tabasco Sauce
1 tbsp Worcestershire Sauce
3 tbsp Brown Sugar
1 tbsp Grey Poupon DiJon Mustard
1 tbsp Black Pepper
1 tbsp Old Bay Seasoning
1/2 tsp Garlic Powder
2 tsp Salt

Marinate ingredients by hand kneading approx. 5-10 minutes in a large bowl.  Place mixture/venison in-between 2 sheets of wax paper and roll out 1/4" slabs of jerky. Cut rolled jerky into pieces.  Place jerky into dehydrator and let dry for 8-10 hours. 

Recipe 5: