No venison on hand? By all means, this recipe could be done with beef as well.
2 lbs of frozen venison meat sliced about 1/4 inch thick
1/4 Cup kosher salt
8 oz. Col Pabst Worcestershire sauce
2 Tbsp Soy Sauce
1/2 Cup water
1 tsp Garlic Powder
1 tsp Onion Powder
2 Tbsp Wild Game Rub
Thaw out your meat in the refrigerator at least 2 days in advance. If using venison, I like to soak it for 6 to 8 hours in salt water to help with extracting a good portion of the blood. Put meat in a glass bowl, and mix your salt with just enough water to cover the meat.
After soaking, rinse off the meat and discard the water. Transfer the meat to a large plastic container or gallon-size resealable bag. Mix together the Worcestershire, soy, water, garlic powder, and onion powder. Pour spice mixture over the meat and allow to marinate for at least 6 hours.
After the meat has fully marinated, place the meat on paper towel-lined baking sheets. Before patting the meat dry, sprinkle the Wild Game Rub over the meat, and allow it to sit for at least 30 minutes. Next, pat the top side of the meat dry with a paper towel, removing as much surface liquid as possible (without wiping off any of the rub).
Now place the meat on a wire rack positioned inside of a jelly roll pan (a rimmed baking sheet), or on your dehydrator racks. You want to do this so that there is air flow all the way around the meat. Also make sure that no meat is overlapping; it can touch, but not overlap.
If you are using a dehydrator, just follow the manufacture’s directions to make jerky. If you are using an oven, preheat your oven to the lowest possible temperature. Place the pan with the meat in the oven, leaving the door propped open, so there is air flow around the meat to dry it out. If you close the oven, it creates heat and moisture, which will slowly cook the meat, but will not allow the meat to dry out.
Dehydrate your meat for about 6 to 8 hours. Humidity in the air will be a big factor determining how long it takes to dehydrate the meat. The cooking time also just depends on how you like your jerky: a little more moist and easy to chew, or do you prefer it very dry and chewy? Either way, you will have a hard time not eating this all right up.
Keep in mind, that this is a very basic recipe used to feature our Wild Game Rub, and to demonstrate how easy it can be to make homemade jerky. You can use any variation of dry spice or marinade to make jerky, there are thousands of recipes on the internet that vary from simple to down right ridiculous.