Slice beef into thin strips. Mix soy sauce, teriyaki sauce, sweet chili sauce, garlic salt, liquid smoke, black pepper, and brown sugar together. Pour marinade over beef strips. …
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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. ...
2 pounds lean meat from horned or antlered game (deer, elk, caribou, moose, etc.), sliced into 3/4-inch strips (freezing the meat for a couple of hours makes the slicing easier and helps to get slices of even thickness) Combine all of the ingredients except for the meat in a medium bowl.
All you need is an oven! I love making low-carb jerky because it's a fantastic travel-friendly snack — it lasts for months without refrigeration. Dehydration (removing water from food) helps preserve it, and using salt adds another level of protection.
Lay out the meat on dehydrator trays with space between the slices. Set the dehydrator to 145°-155° and dry the jerky for 1-1/2 to 2-1/2 hours or until completely dry. Dehydrators may vary. You want the meat to still have some flexibility.