Venison Heart Jerky
1/2 cup Worcestershire sauce
1/2 cup low sodium soy sauce
1 tablespoon smoked paprika
1 tablespoon cracked pepper
1 tablespoon minced garlic
1 tablespoon dry rosemary, crushed
1 tsp dried thyme
Directions:
1. trim heart of fat cap, open heart and trim all vents and fibers, Slice into thin strips
2. combine all marinade ingredients into glass bowl or mason jar.
3. add sliced heart and mix to combine, place in fridge for 8-24 hours.
4. Smoke at 180° until dried, but still able to bend without breaking. Remove from smoker and place in ziplock bag. Place in fridge for 1 hour. 5. enjoy, keep in fridge to keep fresher longer, or freeze
