Deer Jerky With Creole Seasoning

Ingredients

• 2 pounds (900g) venison
• 1 tbsp seasoning salt
• 1 tbsp liquid smoke
• 1 1/2 tsp barbecue seasoning
• 1 1/2 tsp Creole seasoning
• 2 tsp powdered garlic
• 1/4 tsp ground black pepper
• 1 tsp powdered onion
• 1 dash cayenne pepper
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce

Instructions

1. Combine all ingredients except venison and mix together in bowl.
2. Slice venison into thick strips about 1/4 inch (6 mm) (easier to cut if partially frozen). Place the venison in a zip-lock bag; add marinade and coat. Marinate for 24 hours.
3. Dehydrate in a dehydrator at 160°F (71°C) for 6 to 8 hours until meat bends is pliable to bend without breaking up.