Venison (Deer) Jerky With Creole

Ingredients

• 2 lbs venison
• 1 tablespoon seasoning salt
• 1 tablespoon liquid smoke
• 1 1/2 teaspoons barbecue seasoning (we use Bad Byrons Butt Rub)
• 1 1/2 teaspoons creole seasoning (we use Old Bay)
• 2 teaspoons garlic powder
• 1/4 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 dash cayenne pepper (more if you like it hot)
• 1/4 cup worcestershire sauce
• 1/4 cup soy sauce

Directions

1. 1

   Mix all ingredients except venison.

2. 2

   Cut venison into 1/4 inch thick strips (easier if partially frozen).

3. 3

   Place venison in zip lock bag and add marinade.

4. 4

   Marinate 24 hours.

5. 5

   Dehydrate until meat bends but does not break (6-8 hours).