My Moms Deer Jerky Recipes
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
MY MOMS DEER JERKY
I love deer meat and my mom makes this every year and it goes so fast
Provided by Amethyst Pendragon
Categories Other Snacks
Time 7h30m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. Cut deer into long strips about 1/8 to 1/4 in. thick.
- 3. In a large releasable plastic bag, combine all ingredients Place meat in, and close bag. Refrigerate for 36 hours. Knead occasionally, to evenly distribute marinade.
- 4. 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.
- 5. *NOTE* Jerky should NOT have any moisture in it when done AND should NOT be brittle Store in airtight container or Ziploc bag
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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).
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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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