Catman's Original Deer Jerky Marinade
Original recipe ideal for adding additional seasoning toppings.
6 pounds venison or other red meat, trimmed and sliced
1 cup water
1/2 cup soy sauce
1/4 cup molasses
2 TBSP sea salt
1 TBSP ground black pepper
1 TBSP liquid hickory smoke
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp Accent
Allow meat to partially thaw in refrigerator, just enough to make slicing easy. Weigh meat after it has been trimmed and sliced. Recipe marinates about 6 pounds of raw trimmed meat.
Combine remaining ingredients in a bowl, mix well and allow for salt to dissolve. Pour over the prepared meat and thoroughly mix by hand. Refrigerate overnight or longer if desired.
Lay out slices of meat on dehydrator trays. If using a smoker, omit liquid smoke. Dehydrate meat at no more than 160 degrees Fahrenheit, checking every hour or two until the first slices are done. Remove meat as it becomes dry but still pliable. Leave soft slices on the smoker or dehydrator until they are done.
Store finished jerky in a container or ziplock bags in the refrigerator or freezer.