Directions:
- In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
- Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 848.04 Kcal (3551 kJ) | ||
| Calories from fat | 124.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 21% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 9472.66mg | 395% | |
| Potassium | 1622.54mg | 35% | |
| Total Carbs | 66.5g | 22% | |
| Sugars | 37.56g | 150% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 117.85g | 236% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 24.6mg | 137% | |
| Calcium | 252.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 109 Kcal (456 kJ) | ||
| Calories from fat | 16.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 21% | |
|---|---|---|---|
| Cholesterol | 10.49mg | 27% | |
| Sodium | 1217.55mg | 395% | |
| Potassium | 208.55mg | 35% | |
| Total Carbs | 8.55g | 22% | |
| Sugars | 4.83g | 150% | |
| Dietary Fiber | 0.48g | 15% | |
| Protein | 15.15g | 236% | |
| Vitamin C | 3.2mg | 41% | |
| Iron | 3.2mg | 137% | |
| Calcium | 32.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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