Best 2 Sumneys Deer Jerky Recipes
**Explore the Delights of Homemade Deer Jerky: A Culinary Journey Through Three Unique Recipes**
Discover the art of crafting delectable deer jerky at home with our curated collection of three distinct recipes. Embark on a culinary adventure as you explore the nuances of each recipe, ranging from a classic marinade to a spicy variation and a recipe tailored for those with a sweet tooth. Learn the secrets of selecting the finest deer meat, preparing it for the drying process, and achieving the perfect balance of flavors and textures. Whether you prefer a traditional jerky with a hint of smokiness, a zesty kick of spices, or a sweet and tangy treat, our recipes have something to satisfy every palate. Get ready to tantalize your taste buds and create mouthwatering deer jerky that will leave you craving more.
HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE
Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.
Provided by Lisa MarcAurele
Categories Snack
Time 8h10m
Number Of Ingredients 8
Steps:
- Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
- In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
- Place meat in, and close bag.
- Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
- Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
- Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.
Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe
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
Tips:
- Choose the right cut of venison. A lean cut, such as the backstrap, is best for jerky.
- Slice the venison against the grain into thin, even strips.
- Use a food dehydrator or oven to dry the jerky.
- Marinate the venison in a mixture of spices and seasonings before drying.
- Experiment with different marinades and seasonings to create your own unique jerky flavor.
Conclusion:
Sumney's deer jerky is a delicious and healthy snack that is perfect for on-the-go. With a variety of marinades and seasonings to choose from, there is sure to be a jerky flavor that everyone will enjoy. So next time you are looking for a quick and easy snack, reach for some Sumney's deer jerky.
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