Deer Jerky Dehydrator Recipe

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 …

Rating: 4.5/5(11)
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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Best Venison Jerky Recipe How To Make Deer Jerky

WEBDec 18, 2018 · Dehydrate at 160°F for around 4-5 hours or until the jerky is finished. To dehydrate in an oven: Turn the oven to 175°F or the lowest …

Rating: 4.4/5(118)
1. Start by removing all of the silverskin from your venison. Then, place it in the freezer for about an hour.
2. Once the meat is chilled, slice it into slices about 1/4" thick and 1" wide. Roughly. This isn't an exact science. The thicker they are, the longer they will take to dehydrate....
3. In a large, non-reactive bowl (glass, stainless steel, etc) combine the coconut aminos, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, sea salt and honey.
4. Add the strips of venison a few at a time to the bowl, stirring each addition to make sure each slice is covered well with the marinade.

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