Best Venison Jerky Recipe Dehydrator

Homemade Venison Jerky Recipe Made with a …

WEBNov 8, 2017 · Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips …

1. Trim any fat from venison and slice across the grain into thin (~¼”) strips; set aside. For a chewier jerky, cut meat with the grain. (Tip: Placing meat in freezer for 30 minutes prior to slicing will make it easier to slice thinly.)
2. Using a large resealable plastic bag, add all remaining ingredients except for black pepper (soy sauce, Worcestershire sauce, vinegar, maple syrup, liquid smoke, brown sugar, salt, onion powder, garlic and red pepper flakes).
3. Add venison and seal bag; refrigerate for 4-6 hours, or overnight.
4. Preheat oven to 300°F. Remove venison from marinade and pat dry with paper towels. Place strips in a single layer on a large baking sheet. Bake for 10 minutes, or until internal temperature of meat reaches 160°F. (This step is recommended by the USDA to destroy any bacteria that might be present.)

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How To Make Deer Jerky (Easy Venison Jerky Recipe)

WEBNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion …

1. 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.
2. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
3. Place meat in, and close bag.
4. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

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The Best Ever Venison Jerky Recipe for Snacking Back …

WEBSep 19, 2017 · Option 3: Oven Dehydrating. If you don’t have a dehydrator, no worries! Spread the jerky slices out on cooling racks …

1. If your meat is not already sliced, slice it as thinly as you can. Meat slices easier if it is partially frozen. Then let the meat thaw completely.
2. Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. I like to turn the meat a few times to let the sauce get all through it. If you're not using the liquid smoke, you can put in some meat and pour some of the soy sauce over it and then add more meat.
3. Now make sure the meat is submerged as much as possible. If you have too much meat for the sauce, mix up some more in the same ratio.
4. Now cover the bowl and put it in the refrigerator. You need to let the meat marinade for at least 12 hours and up to 24 hours.

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