Venison jerky: my go-to recipe

Take your steak cuts and let them thaw to the point where they can still be cut but are rigid from the freezer.

Cut them into 1/4 inch slices or thinner. Go across the grain for easy to tear Jerky and along the grain for traditional chewy Jerky.

Create a simple rub using sea salt, pepper, and sugar. 1 tblsp of each for each pound of meat.

Mix everything together in a mixing bowl and let sit as long as you can. Ideally overnight in the fridge (in a brine) but its okay to put them straight into the dehydrator.

Put it on 160⁰ for 4-8 hours. Its done when its not squishy but before it snaps when bent.