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Deer Jerky (Morton)


  • 4-6 lb of venison
  • 4 tbs. salt
  • 4 tbs. course black pepper
  • 2 1/2 tbs. paprika
  • 1/2 tbs. msg (optional)
  • 1 tbs. (Morton's) natures seasonings
  • 1/2 tbs. garlic powder
  • 3 tbs. season salt (Lawrys)
  • 1 cup Worcestershire Sauce
  • 4 cup red wine vinegar
  • cayenne pepper to taste


    1. Mix ingredients and let meat soak for 4 hours or more
    2. Dehydrate in oven or dehydrator
    3. Seal in plastic bags if there's any left enjoy!
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