1. Combine all ingredients except venison in 2-gallon sealable bag.
2. Add meat and mix very well, covering all surfaces of the venison.
3. Place in Sub-Zero refrigerator for 24 hours.

To dehydrate:

1. Remove and lay strips of meat over surface of 4 Wolf dehydration racks.
2. Position oven racks at rack positions 1, 3, 4 and 5.
3. Place prepared racks of meat in Wolf oven.
4. Place door stop on door latch.
5. Touch or turn oven to Dehydrate** at 140°F for 3 to 4 hours, turning jerky over after 1 1/2 hours.
6. Continue to dehydrate or until meat is dry to the touch. Remove from oven, cool and place in airtight container.

* To make slicing easier, slightly freeze meat before slicing.

** Follow the Wolf oven’s Use and Care Guide to prepare the oven for dehydration.