How to make it

  • Clean the venison and remove any fat or membranes.
  • Put it in the freezer until partly frozen, it is easier to slice that way.
  • Slice very thin, about 1/4"-1/8".
  • Combine the last 5 ingredients, crushing the garlic to increase the flavor.
  • Add the venison to the marinade.
  • Refrigerate and leave in the marinade overnight.
  • Place the slices on paper towels and pat dry.
  • Dry them in single flat layers in a dehydrator on high or in the oven at 200 degrees for 4 hours.
  • Store in a freezer bag to keep moisture out.

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