Bison Jerky

2 pounds lean bison strips
1/4 cup soy sauce
1 Tablespoon Worcestershire sauce
2 cups vinegar or Liquid Smoke
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoked salt

Place 2 cups vinegar in 9x11 -inch cake pan or plastic storage container. Add meat strips making sure vinegar covers all strips and soak 10 minutes, stirring occasionally to ensure distribution of vinegar on strips.

Drain meat and add to marinade ingredients in a 1-gallon re-sealable plastic bag. Refrigerate 1 to 24 hours.

Remove meat slices from bag, and place flat, without touching each other, on clean dehydrator trays, oven racks or other drying trays. Place trays in pre-heated dehydrator and dry at 145 degrees F for 10 to 14 hours, or until slices are adequately dry (bends like a green willow branch).

Helpful Tip:
Bison makes an excellent jerky because of its naturally lean nature. The trick to making wide strips is to start with a roast that is semi frozen. Using a sharp knife, begin a continuous peel sliced thin around the roast. Fibers can be tenderized using a meat pounder. Cut into lengths as desired. Soak meat in marinade for 8 hours in closed plastic bag.

Recipe courtesy of Wendy Rice, R.D., Med., Colorado State University Extension, Durango, Colo.
Want to try this recipe for yourself? Order Bison Roast HERE!