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Easy Jerky

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1 venison roast or beef rump roast

1/2 cup teriyaki sauce

2 tablespoon Worcestershire sauce

1 teaspoon onion powder

2 tablespoon liquid smoke

Cavender's Seasoning Blend


Cut your roast in long 1/4 inch strips. In a large bowl whisk together the teriyaki sauce, worscestershire sauce, onion powder, and liquid smoke. Add in the sliced meat and toss. Place in a ziploc bag and allow it to marinate for at least 6 hours.

To make the jerky:

Place meat on dehydrator trays and sprinkle with Cavender's Seasoning Blend and cook at 160 degrees for 4-6 hours. Cook till jerky is tender yet tough. Store in ziploc bags.

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