Venison Jerky – Southern California version

By Tim Wilhite

• 1/2 C soy sauce
• 1 1/4 tsp onions
• 5 Tbsp. Worchestire sauce
• 1 tsp nutmeg
• 1 1/2 tsp black pepper
• 1 tsp ginger
• 4 garlic cloves – pressed
• 10 tsp liquid smoke (but Tim recommends only using 2)
• 5 tsp dried pepper (Tim recommends only using 2 1/2)

Marinate the venison for 12-24 hours. Smoke the jerky in a smoker for several hours (usually 2-3 hrs) until it reaches desired dryness. You can also use a dehydrator or an oven set to a low temperature.

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