Beer Marinated Deer Jerky Food

BEER MARINATED DEER/ELK/MOOSE STEAK

Steps:

• Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.
• Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.

DRUNKEN HOT DEER JERKY

Steps:

• Trim all visible fat from the venison or beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine marinade ingredients in a blender and blend until the ingredients are fully mixed. Transfer to a bowl or ziplock bag.
• Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.
• Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
• Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 4 hours at 165F.
• The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

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.

BEER MARINADE

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

UNCLE BILL'S MARINADE FOR BEEF JERKY

Steps:

• If using fresh fresh purchased meat, freeze partially for easy slicing.
• Slice meat approximately 1/8 inch thickness.
• In a large mixing bowl, mix together liquid smoke, soy sauce, sesame oil, tempura dipping sauce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well to blend using a whisk.
• Add beer to mixture and mix gently using a spoon.
• Place sliced meat into marinade and marinate for at least 2 hours and even up to 4 hours.
• Place marinated slices on trays in dehydrator.
• If desired, sprinkle with additional black pepper to suit your own taste.
• The length of time to dehydrate depends on the type of a unit you are using.
• There are units available that have a built-in fan and this reduces the time by almost 50%.
• Generally, the time for dehydration will be from 6 hours to 16 hours.
• Turn the strips of jerky over and change the trays to a different level.
• Continue to dehydrate until slices are crispy, chewy and to your liking.
• Cool and store in glass containers with lid.

DEER (OR BEEF) JERKY

Steps:

• Let deer or beef soak in marinade overnight.
• A gallon sized zipper bag works great.
• This way you can easily turn it in while soaking without the mess.
• Take deer or beef out of marinade and put in a 9x13 inch pan.
• Cook about 24 hours on lowest setting in your oven or until meat is dry.
• Discard marinade immediately after you've marinated your meat.