Deer Venison Jerky

DEER JERKY



Deer Jerky image

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

Recipe From allrecipes.com

Provided by MIKE SHELTON

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time 16h30m

Yield 8

Number Of Ingredients 9

1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
½ teaspoon salt
Calories111.3 calories
Carbohydrate2.9 g
Cholesterol48.2 mg
Fat4.8 g
Fiber0.1 g
Protein13.6 g
SaturatedFat1 g
Sodium786.1 mg
Sugar1.4 g

Steps:

  • Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
  • Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  • Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

DEER (VENISON) JERKY



Deer (Venison) Jerky image

Make and share this Deer (Venison) Jerky recipe from Food.com.

Recipe From food.com

Provided by Ctraugh

Categories     Lunch/Snacks

Time P2DT6h

Yield 6-10 serving(s)

Number Of Ingredients 10

1 lb venison
1 teaspoon liquid smoke
1 tablespoon A.1. Original Sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey, i like seagram's 7 (optional)
Calories101
Fat1.8
SaturatedFat0.7
Cholesterol63.5
Sodium922.8
Carbohydrate1.7
Fiber0.2
Sugar0.5
Protein18.5

Steps:

  • Take your meat to the local butcher and have it cut thin.
  • You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
  • Note: meat cut with the grain will be chewy, and against the grain will be tender.
  • Combine everything but the meat in a large bowl and stir well.
  • Marinate meat over night in the refrigerator, then drain.
  • To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
  • To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
  • Turn at least once during drying.
  • They are ready when the jerky bends without breaking.
  • Let cool, seal tight, and refrigerate for long-term storage.

DEER (VENISON) JERKY



Deer (Venison) Jerky image

This jerky is on the hot side, but really complements the natural flavor of venison. Cuts of meat from the ham section of the deer are best for jerky, in my experience. You can also use very lean cuts of beef if venison is unavailable.

Recipe From food.com

Provided by SaffronMeSilly

Categories     Deer

Time 2h20m

Yield 30-40 pieces of jerky, 12 serving(s)

Number Of Ingredients 8

1 lb venison, thinly sliced
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 tablespoon red chili flakes
1 tablespoon garlic powder
2 tablespoons brown sugar
1 teaspoon liquid smoke
2 teaspoons fresh ground black pepper
Calories73.6
Fat1
SaturatedFat0.4
Cholesterol31.7
Sodium805.7
Carbohydrate6.2
Fiber0.5
Sugar3.8
Protein10.1

Steps:

  • In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
  • Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.

SWEET AND SPICY VENISON JERKY



Sweet and Spicy Venison Jerky image

Sweet, with a kick to it.

Recipe From allrecipes.com

Provided by Kristi Whittington

Categories     Appetizers and Snacks     Meat and Poultry     Jerky Recipes

Time P1DT4h15m

Yield 8

Number Of Ingredients 12

½ cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke flavoring
1 teaspoon paprika
1 teaspoon hot pepper sauce
½ cup Worcestershire sauce
½ cup teriyaki sauce
⅓ cup soy sauce
1 pound venison, cut into 1/4 thick strips
Calories207.5 calories
Carbohydrate22.1 g
Cholesterol48.2 mg
Fat6.5 g
Fiber0.5 g
Protein15 g
SaturatedFat1.3 g
Sodium2186.4 mg
Sugar18.1 g

Steps:

  • Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
  • Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
  • Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

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