Old School Deer Jerky Recipe

Amazing #1 Old School Deer Jerky Recipe Sportsman Crew

WebDec 26, 2022 · Add the venison to the bowl and mix until all of the ingredients are evenly distributed. Cover the bowl and let the mixture marinate in the refrigerator for at least 8 …

Rating: 5/5

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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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Homemade Venison Jerky Hey Grill, Hey

WebNov 15, 2023 · Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often …

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The Best Ever Venison Jerky Recipe for Snacking Back …

WebSep 19, 2017 · Get a piece of parchment paper and put some of the meat in the middle a few layers deep. Now, pull the longer ends up together and …

Rating: 4/5(6)
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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