Venison Jerky

2# Venison roast
½ cup low sodium soy sauce
¼ cup pure maple syrup (honey can be substituted)
1 ¾ tsp onion powder
1 ¾ tsp garlic powder
2 TBS garlic chili paste for medium heat (optional depending on how spicy you like)

Trim roast of all silver skin and fat. Slice roast across grain into strips approx. 1/8” thick.

In a dish or bowl combine all ingredients. Whisk to combine evenly and add venison strips to marinate for 1 hour. After 1 hour remove venison from marinade and place strips on a baking rack leaving space between for air to circulate.

Heat oven to lowest temp, usually 160 degrees and place rack in oven. You can prop the oven door open to lower temperature if desired. Bake until completely dry to the touch. Jerky will be very dark and stiff when done. Depending on climate and conditions this can take anywhere from 5-6 hours or even up to 15-20 hours. I prefer to try and keep internal temp. of oven around 100 degrees not to exceed 125 degrees. This helps prevent the venison from tasting roasted and highlights the true flavor of the meat.