How To Make Deer Jerky Venison Jerky Food
HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE
Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.
Provided by Lisa MarcAurele
Categories Snack
Time 8h10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe
DEER (VENISON) JERKY
Make and share this Deer (Venison) Jerky recipe from Food.com.
Provided by Ctraugh
Categories Lunch/Snacks
Time P2DT6h
Yield 6-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 101, Fat 1.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 922.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 18.5
DEER JERKY
A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.
Provided by MIKE SHELTON
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 16h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 2.9 g, Cholesterol 48.2 mg, Fat 4.8 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 1 g, Sodium 786.1 mg, Sugar 1.4 g
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