Beef Or Venison Jerky Recipe 39

HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE

How to Make Deer Jerky - Venison Jerky Recipe image

Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.

Provided by Lisa MarcAurele

Categories Snack

Time 8h10m

Number Of Ingredients 8

Ingredients

1 pound boneless venison or beef
4 tablespoons coconut aminos (or tamari, or soy sauce)
2 tablespoons Worcestershire sauce (or homemade version)
1 tablespoon liquid smoke flavoring (provides a nice smoky flavor)
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon onion powder

Steps:

Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
Place meat in, and close bag.
Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe

BEEF OR VENISON JERKY RECIPE - (3.9/5)

Beef or Venison Jerky Recipe - (3.9/5) image

Provided by á-10881

Number Of Ingredients 8

Ingredients

1 1/2 pounds beef or venison. sliced
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Steps:

Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

MATT'S JERKY RECIPE

Matt's Jerky Recipe image

I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.

Provided by Mattey

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time P1DT2h35m

Yield 10

Number Of Ingredients 10

Ingredients

3 pounds beef top round
⅔ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons finely ground black pepper

Steps:

Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g

VENISON JERKY

Venison Jerky image

This is the best jerky recipe I have found! You can use either ground venison or beef!

Provided by LANDRO23

Categories Appetizers and Snacks Meat and Poultry Jerky Recipes

Time 5h25m

Yield 15

Number Of Ingredients 10

Ingredients

2 pounds lean ground venison or beef
2 ½ teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon hot pepper sauce
2 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 ½ teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
½ teaspoon pepper

Steps:

In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

Nutrition Facts : Calories 81.3 calories, Carbohydrate 0.4 g, Cholesterol 51.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 14 g, SaturatedFat 0.7 g, Sodium 894.7 mg, Sugar 0.1 g

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