DirectionsStep1Slice 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.Step2In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.Step3Place meat in, and close bag.Step4Refrigerate overnight. Knead occasionally, to evenly distribute marinade.Step5Preheat 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.Step6Place 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 bendIngredientsIngredients1 poundBeef (or boneless venison)4 tablespoonsCoconut Aminos (or tamari, or soy sauce)2 tablespoonsWorcestershire Sauce (or homemade version)1 tablespoonLiquid Smoke Flavoring (provides a nice smoky flavor)¼ teaspoonPepper¼ teaspoonGarlic Powder1 teaspoonSalt¼ teaspoonOnion PowderNutritionalNutritional183 Calories6 gTotal Fat81 mgCholesterol2.5 gCarbohydrate1,310 mgSodium28 gProteinFrom lowcarbyum.comRecipeDirectionsIngredientsNutritionalExplore further10 Best Deer Venison Jerky Recipes Yummlyyummly.com10 Best Ground Venison Jerky Recipes Yummlyyummly.comHow to Make Venison Jerky From Ground Meat in Your Ovendeeranddeerhunting.com8 Deer Jerky Recipes for Dehydratordehydratorblog.comHow to Make Deer Jerky That Will Make You Drool in Only …morningchores.comRecommended to you based on what's popular • Feedback
How to Make Deer Jerky - Venison Jerky Recipe
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WEBPreheat your dehydrator to 160°F (71°C). Arrange the marinated venison strips on the dehydrator trays, ensuring they do not touch or overlap. Dehydrate for 4-6 hours, or …
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WEBTransfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips with black pepper. Set dehydrator temperature to …
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WEBPlace your jerky strips in a single layer on your trays. Turn your dehydrator on to 165 degrees and dehydrate for 6-8 hours. The drying time will vary depending on the …
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WEBTrim fat from beef. Discard. Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker! Add beef into …
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WEBDehydrate 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 setting it will go. Place aluminum foil on …
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WEB1/2-1 tsp cayenne (adjust to taste) After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the …
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WEBSteps to Making Jerky. After trimming your meat slice it into 1/4″ slices with the grain of the meat. Prepare your marinate with the included recipe. Marinate meat f0r 1-24 hours. …
WEBTo make venison jerky in the oven, arrange the pieces on oven-safe racks and place a sheet pan beneath them to catch the drippings. Then, set your oven to the lowest …
WEBMake sure they are not overlapping and set the dehydrator thermostat temperature to 125 to 155°F. Time of dehydrating depends on a temperature: you will need 10 hours of …
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WEBAdd the salt, pepper, garlic powder, and chili powder. Toss with your hands until the meat is thoroughly coated. Arrange the meat pieces on the two prepared baking sheets, not …
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WEBSlice the meat against the grain, aiming for a quarter-inch thickness. Marinate and season the meat to taste, letting it sit for at least 24 hours. Arrange your meat strips in a …
WEBInstructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre-ground venison, chop the dried cranberries well and add …
WEBHeat the oven to 175° F and cover baking sheets with aluminum foil to catch any drips from the jerky. Place racks over the baking sheets and add the beef in single layers. Bake for …
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WEB1. Deer Jerky. This deer jerky recipe is perfect for meat lovers. With a marinade that includes soy sauce, Worcestershire sauce, beef stock, molasses, and cayenne, the …
WEBMix well and refrigerate for at least 30 minutes or overnight, up to 24 hours. Meanwhile, preheat the oven to 175 F (79 degrees C). Line a large baking sheet with foil and place …