Directions:
- Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
- Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.2 Kcal (491 kJ) | ||
| Calories from fat | 20.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 10.2mg | 3% | |
| Sodium | 1069.71mg | 45% | |
| Potassium | 264.55mg | 6% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 14.27g | 29% | |
| Vitamin C | 5mg | 8% | |
| Iron | 3.4mg | 19% | |
| Calcium | 39.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 110.35 Kcal (462 kJ) | ||
| Calories from fat | 19.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 4% | |
|---|---|---|---|
| Cholesterol | 9.61mg | 3% | |
| Sodium | 1007.21mg | 45% | |
| Potassium | 249.1mg | 6% | |
| Total Carbs | 9.35g | 3% | |
| Sugars | 4.31g | 18% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 13.43g | 29% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 3.2mg | 19% | |
| Calcium | 37mg | 4% | |
* 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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