Best 3 My Moms Deer Jerky Recipes

**Discover the Ultimate Treat for Meat Lovers: A Collection of Deer Jerky Recipes to Delight Your Taste Buds**

Indulge in the savory and addictive flavors of homemade deer jerky with a variety of tantalizing recipes. From classic marinades to unique flavor combinations, this collection caters to every palate. Experience the joy of creating your own jerky, using fresh venison or store-bought cuts, and explore the diverse cooking methods that bring out the best in this timeless snack. Whether you prefer a sweet and spicy kick, a tangy citrus twist, or a smoky and aromatic blend, these recipes are designed to elevate your jerky-making skills and impress your friends and family. Get ready to embark on a culinary adventure that will transform ordinary venison into extraordinary jerky creations.

Let's cook with our recipes!

MY MOMS DEER JERKY

My Moms Deer Jerky image

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

Ingredients

1/2 c soy sauce
1/2 c worcestershire sauce
2 tsp garlic salt
1 tsp liquid smoke flavoring
1 tsp lemon pepper
2 to 4 lb venison chops
2 tsp accent
2 tsp onion powder
1 tsp black pepper
1 Tbsp tabasco sauce

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

JERKY RECIPE

Jerky Recipe image

Deer season is almost in - time to stock up on recipes! This is the recipe I grew up on. My mom always used it to make deer jerky. If you're watching your sodium - use low sodium soy sauce and omit the seasoned salt, it still comes out great!

Provided by Staci Cakes

Categories Other Snacks

Time 10h

Number Of Ingredients 8

Ingredients

3 - 4 lb meat
1 tsp garlic powder - (i use 1 tablespoon)
2 1/2 tsp onion powder
1 tsp black pepper - (i use fresh coarse ground and lots of it)
1/2 c soy sauce - (i use low-sodium dale's seasoning)
2 Tbsp liquid smoke - (i use hickory)
1 Tbsp seasoned salt - (i use lawry's)
2 tsp accent, quick tender, msg (you can omit if you like, sometimes i will use worcestershire sauce instead)

Steps:

1. If using whole meat - Cut into long narrow strips, marinate in sauce for at least 2 hours. You can either weave the tops of the strips through bamboo skewers to hang from top rack in oven or lay directly on dehydrating tray. Bake at 200 degree for 3 - 4 hours. If you're not sure how done you want your meat, take one out, let cool and try it first.
2. If you use ground meat - mix the sauce with the meat thoroughly. Let sit overnight in fridge before dehydrating. I usually cook a small piece of meat in a skillet before I dehydrate to make sure they are well flavored and not too salty. If it's too salty add more ground meat. I use a jerky cannon or blaster to make my strips. You can also roll out meat between wax paper or plastic wrap and then slice into strips. I use a dehydrator or my electric smoker w/o the wood chips. It usually takes me about 6-10 hours.

DEER JERKY

Deer Jerky image

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

Ingredients

1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
½ teaspoon salt

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

Tips:

Choose the right cut of venison: Use lean cuts of venison, such as the backstrap, tenderloin, or eye of round. These cuts will produce tender, flavorful jerky.
Slice the venison thinly against the grain: This will help the jerky to dry evenly and prevent it from becoming tough.
Marinate the venison for at least 12 hours: This will help to tenderize the meat and add flavor.
Use a dehydrator or oven to dry the jerky: A dehydrator is the best way to dry jerky, but you can also use an oven set to the lowest temperature possible.
Store the jerky in an airtight container in a cool, dry place: Jerky can be stored for up to 2 months in the refrigerator or 6 months in the freezer.

Conclusion:

Making venison jerky is a great way to preserve venison and enjoy it as a healthy, flavorful snack. By following these tips, you can make delicious jerky that will be a hit with your family and friends. So, if you have a deer hanging in your garage, or if you're looking for a new way to enjoy venison, give this recipe a try!