Black Dog Belly Rub Beef or Venison Jerky

Black Dog Belly Rub Beef or Venison Jerky

By Sportman's Table Chef Published: July 26, 2013

• Yield: 10 Servings
• Prep: 12 hrs 0 min
• Cook: 6 hrs 0 min
• Ready In: 36 hrs 0 min

A nice twist on your normal "Pepper" Jerky

Ingredients

• 2 lb. flank steak beef or venison
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 5 tbs. ketchup
• 2 tbs. Black Dog Belly Rub Sportsman's Table Item #MG102
• 1 tbs. onion powder
• 1 tbs garlic powder
• 5 tbs. mesquite liquid smoke or marinade

Instructions

1. Blend all ingredients in a bowl and soak overnight. Arrange on dehydrator trays and set to 160 degrees F. or manufacturer's jerky setting, sprinkle strips of meat generously with Black Dog Belly Rub once on trays before starting the dehydrating process. Check once an hour for desired dryness. May have to remove smaller pieces early.
   

• Course: Snack
• Skill Level: Easy