Best Deer Jerky Recipes

DEER JERKY

Steps:

• Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

DEER (VENISON) JERKY

Steps:

• Take your meat to the local butcher and have it cut thin.
• You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
• Note: meat cut with the grain will be chewy, and against the grain will be tender.
• Combine everything but the meat in a large bowl and stir well.
• Marinate meat over night in the refrigerator, then drain.
• To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
• To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
• Turn at least once during drying.
• They are ready when the jerky bends without breaking.
• Let cool, seal tight, and refrigerate for long-term storage.

DEER (VENISON) JERKY

Steps:

• In a gallon sized ziplock bag, combine all ingredients. Allow mixture to marinate for at least 24 hours in the refrigerator (for best results allow 48 hours).
• Preheat oven to 150. Drain venison and pat dry with paper towel. Lay pieces across oven rack, small grill plates, or cookie rack (the idea is to not use a baking sheet, as the meat will take much longer to dry that way). Cook meat for 1-4 hours, checking every half hour or so to see if meat is dried. Feel free to use a dehydrator following manufacturer instructions.

SPICY DEER JERKY

Steps:

• Lay your meat out on aluminum foil and sprinkle it with salt.
• Take a tenderizer and beat the salt into the meat, or just take your fingers and massage the salt in.
• Doing this will make the finished product more tender.
• Next mix all of your ingredients in a bowl.
• Take your meat and let it marinade for a least 4 hours (works better if done overnight).
• Cover the bowl with an air tight lid and put in the refrigerator.
• Put in the dehydrator for 8 hours.
• Enjoy your Jerky.

VENISON (DEER) JERKY WITH CREOLE

Steps:

• Mix all ingredients except venison.
• Cut venison into 1/4 inch thick strips (easier if partially frozen).
• Place venison in zip lock bag and add marinade.
• Marinate 24 hours.
• Dehydrate until meat bends but does not break (6-8 hours).

MY MOMS DEER JERKY

Steps:

• 1. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• 2. Cut deer into long strips about 1/8 to 1/4 in. thick.
• 3. In a large releasable plastic bag, combine all ingredients Place meat in, and close bag. Refrigerate for 36 hours. Knead occasionally, to evenly distribute marinade.
• 4. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
• 5. *NOTE* Jerky should NOT have any moisture in it when done AND should NOT be brittle Store in airtight container or Ziploc bag

BEER-MARINATED DEER JERKY

Steps:

• Removing all fat and gristle from venison.
• Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
• Remove venison from the marinade and shake off excess. Discard the remaining marinade.
• Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces.
• Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.

SPICY DEER JERKY

Steps:

• 1. . Cut meat intro strips. 2.Mix ingredients. 3.Marinade meat, covered, in fridge over night. 4.Place on foil in 200 degree oven with the door propped open until pliable. Enjoy!

HOW TO MAKE DEER JERKY (EASY VENISON JERKY RECIPE)

Steps:

• 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.
• In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
• Place meat in, and close bag.
• Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.

SUMNEY'S DEER JERKY

Steps:

• Slice venison into 1/4 inch strips.
• Combine soy sauce, Worcestershire sauce, steak sauce, seasoned salt, onion powder, pepper, flavor enhancer, garlic powder, and liquid smoke in a large glass or ceramic bowl; mix well. Add venison and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Set a dehydrator to 155 degrees F (68 degrees C).
• Remove venison from the marinade and shake off excess. Discard the remaining marinade. Arrange venison on the dehydrator racks.
• Cook in the dehydrator until desired dryness, 4 to 6 hours.

SPICY DEER JERKY

Steps:

• Mix the sugar, soy and garlic chili paste together.
• Marinate the meat in the sauce for a few hours.
• Dry in a low oven or a dehydrator for about 8 hours until the meat cracks when you bend it.

WORTH COUNTY DEER JERKY

Steps:

• Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
• Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.

HAWAIIAN GROUND DEER JERKY

Steps:

• Combine the ground venison, canning salt and Tender Quick®, mixing thoroughly. Press the meat into a large cake pan, cover with plastic wrap and refrigerate. Let the ground venison cure in the fridge for two more days, mixing twice a day. When the venison is mixed for the last time, add the remaining ingredients, making sure that everything is completely mixed together. The best tools to do the mixing with are a pair of hands. Squishing, kneading and pressing do a better job than any spoon can. To form it, the easiest way is to use a jerky shooter. Form it onto the racks of a dehydrator, or onto cookie sheets if you're drying the meat in the oven. Set the oven to 155-160 degrees Fahrenheit, or as close as you can get. It will take four to six hours to dry the cured venison jerky.