Balsamic Vinegar Deer Jerky

Directions

1. 1
   Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
2. 2
   Remove the meat from the freezer and slice " strips against the grain for an easy chew.
3. 3
   Cut with the grain for a more chewy jerky.
4. 4
   Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2 hours at 165F & 1 hour at 145F.