For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight.
You can make sweet teriyaki beef jerky easily anytime with our recipe. Slice beef into thin strips. Mix soy sauce, teriyaki sauce, liquid smoke, and brown sugar together. Pour marinade over beef strips. Cover and let marinate in the refrigerator overnight.
Jimmy’s Teriyaki Deer Jerky! Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew.
Cut with the grain for a more chewy jerky. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander. Sprinkle meat evenly with the garlic powder. Dry with your favorite jerky making method.