Back Country Venison Jerky

3/4 cup Catsup
1/2 cup Soy Sauce
1/3 cup Worstershire Sauce
3 cloves Garlic (Crushed)
1/2 cup Balsamic Vinegar
1 cup Brown Sugar
1/2 tsp Black Pepper
2 Tbsp Mustard
1/2 tsp Chili Powder
1 tsp Hot Pepper (to taste)

Mix ingredients thoroughly and place sliced meat (this recipe works well with beef as well) to nearly fill a 1-gallon bag. Use about 1 to 1 1/2 cups of the marinade per bag (this recipe should work for two bags of marinating venison). Evacuate excess air out of bag and ensure the bag is sealed. Turn over several times and work the meat around in the marinade to ensure an even coating. Place the bag flat on shelf in refrigerator and rotate meat in the bag 3 or 4 times a day for 2 days. After marinating is complete, remove the venison ad place the marinated meat in single layer on dehydrator trays (if that is your methodology). Dehydrate according to manufacturer’s instructions, or until meat is hard but still pliable, it could be up to 12-16 hours in some dehydrators. You may also use a cookie sheet lightly coated with vegetable oil in a 165 degree oven for 12-16 hours.

Storage: Jerky can be frozen for extended storage or kept for four weeks in the refrigerator or sealed, dark, dry container.