I’m using some freezer venison(thank you Chris and Geri and unsuspecting deer)so I went back to my Michigan roots to a place called The Jerky Store in Alger Michigan. On every trip “Up North” had a stop there for some jerky. Elk, venison and even salmon I ate them all when I didn’t have high blood pressure. Now I have make it a little different. I replaced the soy sauce with coconut aminos a savings of 75% of daily sodium increase. I used brown sugar and some kosher salt. It was better than I remember. I hope you like it.

1 pound version sirloin cut in 1/4 pieces

3/4 cup coconut aminos

1/2 cup brown sugar

2 tablespoons kosher salt

1 teaspoon black pepper

Add coconut aminos, brown sugar, and black pepper in a microwave safe bowl.

Microwave for 1 minute. Let cool.

Add venison to a plastic container and pour liquid over venison.

Top with salt let sit overnight although two days is better.

When cooking pay dry venison with paper towel.

Heat oven to 225.(now if you had a smoker now that would be better.)

Add venison to a wire rack on a sheet pan.

Cook for 90 minutes.

Let cool.

Keep in an airtight container.