Sriracha Venison Jerky

Ingredients

• 2 lbs Venison, or other lean meat ( beef eye round works well) 

• 3 Tablespoons sriracha
• 2 Tablespoons honey
• 1 Tablespoon onion powder
• 1 Tablespoon soy sauce
• 1 Coin fresh ginger, minced
• 1 Teaspoon coarse black pepper

Directions

1. Slice meat to desired thickness (1/8 to 1/4 ") You can use a meat slicer or slice by hand  ( Pro Tip:  Slightly frozen meat makes thin slicing easier)
2. Combine marinade ingredients in a bowl
3. Mix meat with marinade. Optional: Vacuum Seal and refrigerate overnight. This will more fully marinate the jerky meat
4. Dehydrate at 155°F for 6-8 hours, until dry and chewy.