Deer Jerky Recipe

Want to make delicious jerky right in your own kitchen? This simple deer jerky marinade recipe is the perfect base for your project!

This jerky marinade recipe is tangy and delicious, using just a few ingredients you likely already have in your pantry. I also discuss how you can customize the flavor to make it your own in the bullet points below.

When we were kids, my siblings and I would scavenge as much venison from the carcasses of deer to make jerky whenever my dad brought them home.

We came up with all kinds of marinades for that deer, and sometimes my brothers would even marinate it in straight hot sauce, which I found annoying – spiciness mixed with flavor is great, but that teenage boy urge to find out how much heat you can handle never appealed to me. Then we’d hang it in our wood stove’s oven with the door open all night to dry.

As an adult, I have to say I’m a little more scientific with how I approach jerky making, and now I have my choice of much better cuts of meat, and make both old fashioned deer jerky, as well as beef jerky.

I’ve also learned how to make jerky with ground meat as well as thinly cut strips, and how to make jerky in the oven as well as using a forced air dehydrator.

The truth is, the ways to make jerky have endless variations – and there’s no one right way.

As long as you follow safe meat handling guidelines that is. Keep it clean, and keep it cold until you put it in the dehydrator, then get it dry before it can start growing bacteria.

Venison Jerky

Making jerky is a great way to preserve some of your venison in ready-to-eat form. Venison jerky makes a great protein-filled snack that filling and lightweight – perfect for camping or hiking trips.

Prep: 20min

Total: 1D 4h20min

Ingredients:

• 4 pounds venison
• 1/2 cup soy sauce (I use a traditionally processed one)
• 1/4 cup Worcestershire sauce (Lee & Perrin has one that doesn’t have corn syrup)
• 2 tsp. onion powder
• 1 tsp. course black pepper
• 1 tsp. garlic powder

Instruction:

Cut venison into thin strips – about 1/4″ Mix the other ingredients together in a large bowl. Add the venison strips and mix to coat. Marinate in the refrigerator for at least 6 hours. Put the marinated strips in the smoker for another 5-6 hours depending on how much smoke flavor you like. Finish it off in the oven, at 150F – leaving the door ajar. OR in in the dehydrator at 160F for 4-6 hours. Store in an sealed bag or jar in the freezer. Once the bag is opened it can be moved to the refrigerator. Use within one year.

Deer Jerky Marinade

Looking for the perfect blend of spices for your deer jerky marinade? Look no further than this delicious recipe.

Ingredients:

• 1/2 cup soy sauce or liquid aminos
• 1/2 cup Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon Tony’s Cajun seasoning (or your preferred seasoning)
• 1 Tablespoon liquid smoke
• 2/3 pounds of deer meat cut into 3/8 inch strips

Instruction:

1. Mix all marinade ingredients together
2. Add in meat strips, and stir to combine
3. Cover tightly with plastic wrap and refrigerate overnight
4. Arrange jerky on racks to maximize air flow and dry in oven at 150º, or as directed in a dehydrator
5. When completely dry, store in airtight containers where no moisture can get inside
6. Enjoy as desired!

HOW TO Make The BEST DEER JERKY You’ll EVER EAT !!!’

FAQ

Does deer make good jerky?

Do you soak deer meat before making jerky?

What cuts of deer make best jerky?

How long do you dehydrate deer meat for jerky?