The Best Deer Jerky Recipe

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 …

Rating: 5/5(2)

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Best Venison Jerky Recipe How to Make Deer Jerky

WebDec 18, 2018 · Cover the bowl, place in the refrigerator, and allow to chill for at least 12 hours and up to 48 hours. Be sure to mix it to coat all of the …

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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How To Make Deer Jerky (Easy Venison Jerky Recipe)

WebNov 19, 2020 · In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion …

1. 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.
2. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
3. Place meat in, and close bag.
4. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

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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 …

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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