• Slice the wild game meat into thin, even strips. Slice against the grain for a more tender jerky or with the grain for a chewier texture.
• Add all marinade ingredients to a saucepan and heat over low heat, stirring until well combined. Remove from heat and allow the marinade to cool completely.
• Pour the cooled marinade over the sliced meat, making sure all pieces are well coated. Cover and marinate for at least 24 hours, if you can wait that long.
• Before dehydrating, drain the meat thoroughly from the marinade. Arrange slices in a single layer and proceed with dehydrating or oven-drying according to your preferred method.

• Dehydrator Instructions

• Arrange the marinated and drained meat strips in a single layer on dehydrator trays, making sure they do not overlap. Set the dehydrator to 140°F and dry for 4–6 hours, rotating trays if needed.
• The jerky is done when it is dry, firm, and bends without breaking, with a slight chew in the center. Allow the jerky to cool completely before storing.

Oven Instructions

• Preheat the oven to its lowest setting, ideally 160–170°F. Place the marinated and drained meat strips on a wire rack set over a baking sheet to allow air circulation.
• Prop the oven door open slightly to let moisture escape and dry the jerky for 4–6 hours, flipping the strips halfway through. Jerky should be firm but still pliable when finished.
• Remove from the oven and allow to cool completely before storing.