Venison Deer Jerky With Creole Recipes
VENISON (DEER) JERKY WITH CREOLE
This is our favorite jerky recipe. It is a bit different than others because of the Creole seasoning.
Provided by Dixie from Kansas
Categories Deer
Time 8h20m
Yield 2 pounds, 20 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except venison.
- Cut venison into 1/4 inch thick strips (easier if partially frozen).
- Place venison in zip lock bag and add marinade.
- Marinate 24 hours.
- Dehydrate until meat bends but does not break (6-8 hours).
Nutrition Facts : Calories 59.6, Fat 1.1, SaturatedFat 0.4, Cholesterol 38.1, Sodium 253.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 10.7
SWEET AND SPICY VENISON JERKY
Sweet, with a kick to it.
Provided by Kristi Whittington
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT4h15m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 22.1 g, Cholesterol 48.2 mg, Fat 6.5 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 1.3 g, Sodium 2186.4 mg, Sugar 18.1 g
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
DEER (VENISON) JERKY
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.
Provided by SaffronMeSilly
Categories Deer
Time 2h20m
Yield 30-40 pieces of jerky, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.6, Fat 1, SaturatedFat 0.4, Cholesterol 31.7, Sodium 805.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.8, Protein 10.1
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