Salty and savory, this venison jerky uses fish sauce to kick up the umami flavor and red pepper flakes and white pepper for heat. This recipe is for 1 pound of jerky, but for our family of 4, I usually make 2-3 pounds. If you don't like heat, leave out the white pepper and red pepper flakes. This recipe works with elk and antelope too.
Slice venison steaks 1/4 inch thin against the grain.
Add remaining ingredients to a large plastic bag. Squeeze the bag to mix the ingredients together. It won't look like a lot of ingredients for the amount of meat, but trust me it'll be good.
Add the sliced venison to the bag, seal, and swish the bag around to get the marinade into the meat.
Refrigerate overnight turning the bag over once.
Add the jerky in a single layer on the dehydrator racks leaving space between each jerky strip. Insert the racks back into the dehydrator.
To start, turn the dehydrator to 160°F to bring the jerky up to a safe cooking temperature for 2 hours. After the initial 2 hour cook time, it will be safe to lower the temperature to 140°F for the remaining cook time of 3 hours.
After 3 hours of total cook time, check to see if any smaller pieces are done. You can test for doneness by bending the jerky and seeing a white break line. Done jerky should be chewy, and does NOT snap in half completely. If it snaps in half it is overdone.
Let jerky cool in the dehydrator after cook time is done. This will help prevent condensation from building up in the storage bag.
Store jerky in a big plastic bag or container that is sealed. If you won't be eating the jerky within the month, you can seal it in a vacuum seal bag and freeze for later use.