WebRemove beef from marinade, pat dry and discard marinade. Place pieces on a wire rack on a sheet pan. Dehydrate in oven, 2 hours. Remove tray from oven, flip each piece over …
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WebAIP Beef Jerky Ancestral Approach sea salt, onion powder, black pepper, garlic powder, london broil and 2 more Black Pepper Steak KitchenAid bell peppers, corn …
Making your own venison or beef jerky takes a bit of time but it is well worth it. 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.
Or, you can try my beef jerky recipe made with ground beef. Almost every part of a deer can make good jerky, but, if you want the best chew and flavor, aim for the rump roast and eye round. These large cuts from the deer’s hind legs can yield several pieces of jerky.
Deer has numerous nutritional benefits compared to standard beef jerky. Venison only contains about half the amount of fat and calories as beef. It also has more protein, with 26 grams of protein per 3 oz. portion compared to the 23 grams of protein per 3 oz. portion in steak. However, in most areas, more stores offer beef than venison.
How To Make Deer Jerky From Scratch 1 Make The Marinade For Venison Jerky. Combine all of the ingredients for the marinade in a bowl and whisk everything together. ... 2 Cut The Venison Into Strips. If the meat isn’t already cut, you’ll have to give yourself plenty of prep time. ... 3 Cook The Jerky In The Oven Or Dehydrator. ...