Wayne's Wild Meat Jerky

This is a jerky recipe my husband put together a while back when trying to use what venison we had in the freezer before heading out for the new hunt (trying to make room for the new catch). This is now an annual ritual. 

INGREDIENTS

5 to 6 pounds game meat (can also use beef)

1 1/2 cups GF soy sauce

1 cup water, or more, depends how salty you like it.

1/4 cup brown sugar

2 tablespoons GF hoi sin sauce

1 tablespoon maple syrup

1 tablespoon garlic powder

1 tablespoon red pepper flakes

1/2 tablespoon ground black pepper

1/4 teaspoon cayenne pepper

DIRECTIONS

Cut meat into 1 inch by 4 inch pieces.

Place meat one piece at a time, in between two pieces of plastic wrap and pound each piece until nice and thin.

Pour remaining ingredients into a large Ziploc bag.

Add meat pieces and swish together making sure all pieces are coated; marinate refrigerated overnight.

Place meat pieces in a single layer in food dehydrator and allow drying for 3 1/2 to 4 hours until dried thoroughly at 150 degrees Fahrenheit.

Remove from dehydrator and allow cooling completely.

Store the jerky in an airtight container or Ziploc bag.