Best My Moms 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.

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

JERKY RECIPE

Steps:

• 1. If using whole meat - Cut into long narrow strips, marinate in sauce for at least 2 hours. You can either weave the tops of the strips through bamboo skewers to hang from top rack in oven or lay directly on dehydrating tray. Bake at 200 degree for 3 - 4 hours. If you're not sure how done you want your meat, take one out, let cool and try it first.
• 2. If you use ground meat - mix the sauce with the meat thoroughly. Let sit overnight in fridge before dehydrating. I usually cook a small piece of meat in a skillet before I dehydrate to make sure they are well flavored and not too salty. If it's too salty add more ground meat. I use a jerky cannon or blaster to make my strips. You can also roll out meat between wax paper or plastic wrap and then slice into strips. I use a dehydrator or my electric smoker w/o the wood chips. It usually takes me about 6-10 hours.