• Gather your ingredients so that you have everything close at hand on the counter or table.

SLICE THE MEAT

• With a sharp carving or Santoku knife, thinly slice the venison meat across the grain, about 1/4″ thick. Cutting the meat when it’s slightly frozen works best. Also, try to cut out any membrane, as this will create a very chewy jerky
• Place the sliced meat in a gallon bucket with lid.

MIX THE SEASONING SAUCE

• In a large measuring cup, combine the soy sauce, Worcestershire sauce, lemon juice, lemon pepper, hot sauce, hickory smoke, ground ginger, garlic salt, onion salt, and freshly ground black pepper. Stir well.
• Pour the marinade over the sliced meat and mix well. and refrigerate for 24 hours.

  You want the meat to be mostly covered by the sauce. Stir the meat well so that the liquid has good coverage. Check the meat 2-3 times, stirring each time.

DEHYDRATE THE MEAT

• When the meat has been adequately seasoned, you’re ready to dry it in the dehydrator. Pat each slice with paper towels to remove excess moisture. Place slices on the dehydrator trays, making sure the edges don’t touch.
• If desired, sprinkle with seasoned salt. Cook for 8-10 hours at 145-150℉. Turn meat once or twice to check the dehydration.

  This recipe will fill four trays. If you use fewer trays, your drying time will be less. When your jerky is done, it will have a dry, leathery appearance. It should also bend without breaking.  
• When done, allow the jerky to cool to room temperature on the trays.
• Store the jerky in plastic freezer bags for up to three months in a cool place or up to a year in the freezer. This recipe will make 2 1/2 - 3 pounds jerky.