- Ingredients -
2 lbs venison, or other lean meat
3 tablespoons sriracha
2 tablespoons honey
1 tablespoon onion powder
1 tablespoon soy sauce
1 coin fresh ginger, minced
1 teaspoon coarse black pepper
- Tools -
Use the Jerky Board to slice the venison into even strips. Use either side of the board, depending on your own thickness preference.
Mix with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat.
Dehydrate at 155°F for 6-8 hours, until dry and chewy.