Best 5 Deer Jerky Recipes
Indulge in the savory and delectable world of deer jerky, a time-honored delicacy crafted from the finest venison. Experience the perfect balance of flavors and textures in our comprehensive guide, featuring a diverse range of recipes tailored to suit every palate. From traditional methods using simple seasonings to adventurous marinades infused with exotic herbs and spices, our collection offers a culinary journey like no other. Discover the art of preserving and enhancing the natural goodness of venison, transforming it into a protein-packed, flavorful snack that will satisfy your cravings and elevate your taste buds. Embark on this culinary adventure and savor the essence of the wild, one bite at a time.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 (VENISON) JERKY
This jerky is on the hot side, but really complements the natural flavor of venison. Cuts of meat from the ham section of the deer are best for jerky, in my experience. You can also use very lean cuts of beef if venison is unavailable.
Provided by SaffronMeSilly
Categories Deer
Time 2h20m
Yield 30-40 pieces of jerky, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.6, Fat 1, SaturatedFat 0.4, Cholesterol 31.7, Sodium 805.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.8, Protein 10.1
BEER-MARINATED DEER JERKY
Lean deer meat marinated in beer and spices to perfection overnight, then dehydrated. The jerky takes a while to make, but it is relatively easy, and well worth the wait. My whole family loves it and I bet yours will too.
Provided by Phillip Miller
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 14h15m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 77.5 calories, Carbohydrate 3.3 g, Cholesterol 39.7 mg, Fat 1.2 g, Fiber 0.1 g, Protein 11.3 g, SaturatedFat 0.4 g, Sodium 990.5 mg, Sugar 1 g
MY MOMS DEER JERKY
I love deer meat and my mom makes this every year and it goes so fast
Provided by Amethyst Pendragon
Categories Other Snacks
Time 7h30m
Number Of Ingredients 10
Steps:
- 1. 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.
- 2. Cut deer into long strips about 1/8 to 1/4 in. thick.
- 3. In a large releasable plastic bag, combine all ingredients Place meat in, and close bag. Refrigerate for 36 hours. Knead occasionally, to evenly distribute marinade.
- 4. 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.
- 5. *NOTE* Jerky should NOT have any moisture in it when done AND should NOT be brittle Store in airtight container or Ziploc bag
Tips:
- Choose high-quality venison. Fresh, lean meat will produce the best jerky.
- Slice the venison against the grain into 1/4-inch thick strips.
- Marinate the venison in a flavorful mixture of soy sauce, Worcestershire sauce, garlic, onion, brown sugar, and spices for at least 12 hours or overnight.
- Drain the venison from the marinade and pat it dry with paper towels.
- Preheat your oven to the lowest setting (usually 170°F or 77°C).
- Arrange the venison strips in a single layer on a wire rack set over a baking sheet.
- Bake the venison for 4-8 hours, or until it is dry and chewy, flipping the strips halfway through the cooking time.
- Let the jerky cool completely before storing it in an airtight container.
Conclusion:
Deer jerky is a delicious and nutritious snack that is perfect for on-the-go. It is also a great way to use up leftover venison. With a little planning and preparation, you can easily make deer jerky at home. Just be sure to follow the tips above to ensure that your jerky turns out perfect.
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