Spicy Deer Jerky Recipes Dehydrator Food

SWEET AND SPICY VENISON JERKY

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

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.

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.

MONDO'S HOT & SPICY VENISON JERKY (CAN SUBSTITUTE BEEF)

Steps:

• Cut meat into strips and remove all fat.
• Add all ingredients into ziplock bag and shake well.
• Marinade for 8-24 hours.
• Place on dehydrator.
• Remove after fully dried and place into a clean ziplock.
• For the first 1/2 day keep bag slightly opened so any remaining moisture will evaporate.
• Share with friends and family!

SPICY BEEF JERKY

Steps:

• Place the meat in the freezer for an hour or so, until it is very firm—but not frozen—to make slicing easier.
• With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
• Lay the slices flat in a large glass or enamel baking dish.
• Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
• Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
• Remove the meat from the marinade and pat it dry with absorbent paper towels.
• Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
• Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
• Watch it closely; during the last half hour or so the meat can burn quickly.
• Let cool completely, then store airtight.

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.