HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE
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
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
DEER JERKY
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.
Provided by MIKE SHELTON
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 16h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.9 g, Cholesterol 48.2 mg, Fat 4.8 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 1 g, Sodium 786.1 mg, Sugar 1.4 g
MATT'S JERKY RECIPE
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
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
Make and share this VENISON JERKY recipe from Food.com.
Provided by Chef Teer
Categories High Protein
Time P2DT6h
Yield 1 BATCH, 2 serving(s)
Number Of Ingredients 12
Steps:
- Trim any fat from the meat and slice into 4 inch strips. The meat pieces should be 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly to tenderize and set aside.
- Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.
- Next morning, line your cookie sheets with aluminum foil. Place strips of meat on the sheets, making sure not to overlap the meat.
- PREHEAT oven to 150 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out.
Nutrition Facts : Calories 1323.6, Fat 22.5, SaturatedFat 8.7, Cholesterol 761.6, Sodium 5047.6, Carbohydrate 55.9, Fiber 3, Sugar 40.1, Protein 213
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- Slice the venison into strips that are about 1/4″ thick (slightly frozen meat will cut more easily than meat that is completely thawed or warm). Try to remove the membranes from the meat if possible, as this can give the jerky a bit more chewiness. Most people don’t notice it, so if you do miss a few pieces of membrane, it’s not a huge deal. You can always cut it out later if you make any mistakes.
- The pieces of venison do not have to be cut into uniform shapes, but if you can, keep the thickness roughly the same, you’ll make easier work for your dehydrator. The pieces will cook more evenly, and the batch will finish in a shorter amount of time.
- Once your meat is sliced, you can prepare your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container (keep in mind that if you use a plastic bag, these chemicals do have the potential to leach into the meat.
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- Cut meat into 3/8 inch thick slices across the grain. Obviously you don’t have to measure every piece – just eyeball it. I tend to err on the thick side as I like my jerky chewy rather than brittle.
- Having a super sharp knife, with a quick sharpener handy really speeds this process up. It’s no fun sitting at the table sawing meat all day. Get your knife sharp and get it done!
- Cover meat with a plate and weight it down so that the juice cover it. OR, (and this is preferable) put the meat and marinade in a large, zip-top bag. Squeeze all of the air out so that the meat has no choice but to be covered in the juice (what little there is).
HOW TO MAKE DEER JERKY THAT WILL MAKE YOU DROOL IN …
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- Hunt and Process. I know some people pay top dollar for venison, but I don’t. My family and I eat it because it is the cheapest form of meat. It is actually cheaper than raising meat yourself because you don’t have to feed what you hunt for.
- Pick Your Cut. This is the easy part. You can choose to make jerky out of any cut of the deer that you choose. We use any and all parts to make our jerky.
- Super Thin is Key. This is where making deer jerky gets particular. Our first year making jerky we tried to cut the meat by hand. We had super sharp knives and tried really hard, but our jerky still was too thick.
- Mix the Spices. While one person is slicing the meat, another person will begin mixing the spices for your jerky recipe. I’m going to share some recipes at the end of this post so you will have some options to choose from.
- Take a Spice Bath. Once your spices are all mixed up and your meat is sliced, it is time to combine the two. You’ll fill the bowl of the marinade as full of meat as you can.
- Dry It Out. Okay, so you slept on it and your meat bathed in the marinade all night long. Now you are ready to begin the drying process. You’ll place the meat on the trays in your dehydrator.
- Eat or Store. Now that your meat has dried completely it is time to eat it (if you desire) or store it. We usually buy large plastic storage baggies and place the jerky in each bag until it is full.
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