- 1–2 pound venison roast
- 1/4 cup ginger ale
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- Mix together marinade ingredients in a medium-sized bowl and set aside.
- Cut venison roast into 1/ 4 inch thin strips. It helps if you put the meat in the freezer for harden a bit before cutting. If your meat is already frozen, start cutting before it is fully thawed.
- Place the cut meat in the marinade, cover and refrigerate for 12-24 hours.
- If using a dehydrator, process the jerky according to the manufacturer’s instructions. If using your oven, preheat to 175 degrees.
- Line one to two cookie sheets (depending on the amount of meat you have) with tin foil. Place a metal cooling rack on top of foil lined cooking sheets. Lay the meat out on the cooling racks and place in the oven.
- Cook the meat for anywhere from 3 to 8 hours. The amount of time needed to thoroughly dry the meat will depend on how thick your slices are and the texture you’re going for. Start by checking the meat at the three hour mark. If you the strip begins cracks but doesn’t break when your bend it, they are ready. If your strips are on the think side, it is going to take longer to dry the meat.
- Once you have reached the desired texture, turn your oven up to 275 degrees and cook for 10-15 minutes. This will help ensure that any remaining bacteria in the meat is killed. Store in an airtight container or in the fridge or freezer.