Spicy Deer Jerky Recipes Dehydrator

Sweet and Spicy Venison Jerky Allrecipes

WEBAug 31, 2022 · Directions. Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon …

Rating: 5/5(63)
1. Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
2. Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
3. Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

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Sweet and Spicy Wild Game Jerky MeatEater Cook

WEBJan 11, 2019 · Marinate in the refrigerator at least 12 hours and up to 48 hours; the longer it’s in the marinade, the better. Remove the meat from …

Rating: 4/5(5)

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Homemade Venison Jerky Recipe Made with a …

WEBNov 8, 2017 · Transfer venison strips onto the dehydrator racks. (Tip: Space out strips so that they are not touching.) Sprinkle tops of strips …

1. Trim any fat from venison and slice across the grain into thin (~¼”) strips; set aside. For a chewier jerky, cut meat with the grain. (Tip: Placing meat in freezer for 30 minutes prior to slicing will make it easier to slice thinly.)
2. Using a large resealable plastic bag, add all remaining ingredients except for black pepper (soy sauce, Worcestershire sauce, vinegar, maple syrup, liquid smoke, brown sugar, salt, onion powder, garlic and red pepper flakes).
3. Add venison and seal bag; refrigerate for 4-6 hours, or overnight.
4. Preheat oven to 300°F. Remove venison from marinade and pat dry with paper towels. Place strips in a single layer on a large baking sheet. Bake for 10 minutes, or until internal temperature of meat reaches 160°F. (This step is recommended by the USDA to destroy any bacteria that might be present.)

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