Deer Venison Jerky Recipe

Simple and Delicious Deer Jerky Recipe New Life On …

WEBNov 20, 2023 · Start preparing your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several …

1. Slice the venison into strips that are about 1/4″ thick (slightly frozen meat will cut more easily than meat that is completely thawed or warm). Try to remove the membranes from the meat if possible, as this can give the jerky a bit more chewiness. Most people don’t notice it, so if you do miss a few pieces of membrane, it’s not a huge deal. You can always cut it out later if you make any mistakes.
2. The pieces of venison do not have to be cut into uniform shapes, but if you can, keep the thickness roughly the same, you’ll make easier work for your dehydrator. The pieces will cook more evenly, and the batch will finish in a shorter amount of time.
3. Once your meat is sliced, you can prepare your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container (keep in mind that if you use a plastic bag, these chemicals do have the potential to leach into the meat.

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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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Ground Venison Jerky Ground Deer Jerky Recipe

WEBDec 10, 2018 · Instructions. Grind the venison, bacon and dried cranberries through the fine die of your grinder. If you are using pre …

Rating: 4.9/5(34)
1. 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 them to the ground meat. Put the meat and cranberries in a large bowl and add all the remaining ingredients. Mix well with your (very clean) hands until everything comes together and starts to stick to itself.
2. If you have a vacuum sealer, seal the mixture and set in the fridge for 24 to 48 hours. If you don’t, pack the meat mixture into a lidded container and press some plastic wrap directly onto the surface and let it sit that way.
3. The next day, separate the mixture into two or three chunks, depending on how big your jerky gun is. Pack it in and squeeze out lengths of jerky onto your dehydrator trays. Make sure they are separated from each other. Dehydrate at 150°F until the meat is mostly dry, but still chewy. If you don't have a dehydrator, you can smoke-dry it in your smoker, or in an oven set to "warm," with the door slightly ajar. In both of these cases, you want to keep the temperature as close to 150°F as you can.
4. This sort of jerky doesn’t keep as long as traditional jerky because of the fat content. But it will keep for several weeks in the fridge, and it freezes well.

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Honey Peppered Deer Jerky Jerkyholic

WEBJan 21, 2019 · Instructions. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze. While the meat is …

Rating: 5/5(5)
1. Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
3. Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.
4. Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.

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