Freshly made deer jerky. Yum.
It’s that time of year again! Every morning throughout hunting season I awake to distant gun shots echoing through the woods as hunters all around seek to fill their freezers for the year with fresh meat. I must admit, I’m not a huge fan of deer meat. Maybe we just aren’t processing it right. Who knows. But I sure do love a good jerky! Here’s my favorite go-to recipe for venison jerky in the dehydrator or oven.
Simple and Delicious Deer Jerky
- 1 lb venison (fat and skin removed)
- 1 teaspoon liquid smoke
- 1 tablespoon A-1 Steak Sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup soy sauce
Slice venison about 1/4″ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.
You can cook this in a dehydrator, or in the oven.
If using a dehydrator, the method might be a little different, depending on your model. I have an inexpensive Nesco American Harvest Dehydratorthat works just fine. On the jerky setting (155*F) it takes 4-5 hours for the jerky to be done. Make sure you do not overlap the meat when filling the trays.
When cooking in the oven (which I have not tried yet), preheat to 150*. Place meat on a cookie sheet (again, not overlapping), and cook for 8-10 hours, or until done.
You can tell the jerky is ready when you can bend the meat and it does not break. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. Will last several months.
What’s your favorite go-to deer jerky recipe?