Best 7 Venison Jerky Recipes

SWEET AND SPICY VENISON JERKY

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.

VENISON JERKY

Steps:

• In a large bowl, combine ground venison, salt, MSG, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. Cover, and refrigerate for 2 hours.
• Line food dehydrator trays with plastic wrap. Pat meat mixture into a very thin layer on the trays. Place in dehydrator set according to manufacturers directions. Once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace onto the racks. Continue until the meat is done drying, about 5 to 10 hours total depending on machine.
• When finished, blot off any grease with a paper towel. Store in the refrigerator in a jar with a tight fitting lid.

DEER (VENISON) JERKY

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.

DEER (VENISON) JERKY

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.

CRACKED BLACK PEPPER VENISON JERKY

Steps:

• 1. Combine the marinade with the meat. allow to marinate for 24 hours.
• 2. Remove from fridge and place the strips on paper towels. Gently squeeze as much moisture as possible out of the meat
• 3. Preheat oven to 170 degrees
• 4. Line the bottom oven rack with tin foil. Insert toothpics into the ends of the strips of marinated venison and hang each one from the top rack.
• 5. LEAVING THE DOOR OPEN SLIGHTLY (for air circulation and to let moisture escape) cook the strips for 4 to 6 hours until they are thoroughly dry but not brittle or mushy. when you bend the meat it should seperate but not break.
• 6. Store in airtight container or resealable bags!!! ENJOY!! You can also make this jerky in your dehydrator. following the manufacture directions

BEEF OR VENISON JERKY RECIPE - (3.9/5)

Steps:

• Marinate meat overnight. Cook in food dehydrator or oven on lowest setting. Test jerky for dryness by cooling a piece. When cool it should crack when bent but not break and there should be no moist spots. Store in an air tight container at room temperature for up to two weeks, refrigerate up to three weeks or freeze. Note: The cooking time will vary depending on a few factors including humidity, the thickness of meat slices and temperature setting.

PEGGI'S VENISON JERKY

Steps:

• 1. FREEZE MEAT WHILE STILL IN THE ROAST STAGE (RAW). THEN REMOVE FROM FREEZER & LET SLIGHTLY THAW. SLICE ON SLICER OR BY HAND TO 1/8"TO 3/16" THICK AGAINST THE GRAIN. IF YOU SLICE WITH THE GRAIN, IT WILL BE TOUGH & STRINGY.
• 2. MIX ALL OF MARINADE TOGETHER & PUT MEAT IN. AFTER ABOUT 30 MINUTES, I LOVE TO TASTE THE MEAT. IT IS CURED BY THEN. IT IS HEAVEN. DO NOT PACK MEAT TIGHT. I DO THIS PART ABOUT 7 PM & LEAVE OUT ON COUNTER FOR ABOUT THE NEXT 3 HOURS & WALK IN & STIR WITH WOODEN SPOON EVERY 30 MINUTES OR SO, TO MAKE SURE IT IS EVENLY DISTRIBUTED. MARINADE IN FRIDGE OVERNIGHT. DO NOT PACK TOO TIGHTLY.
• 3. NEXT MORNING,EARLY, WASH SINK OUT THOROUGHLY. PLACE SOME SORT OF DRAINER IN BOTTOM OF SINK. I USE A ROUND PIE COOLING RACK. POUR JERKY & MARINADE OUT IN SINK. NOW GO HAVE YOUR COFFEE WHILE YOU ARE WAITING ON JERKY TO DRAIN. PLACE ON DEHYDRATOR TRAYS & PLACE IN DEHYDRATOR.
• 4. I HAVE A BIG SQUARE DEHYDRATOR WITH 10 TRAYS & FAN. WHEN ALL TRYS ARE IN, LEAVE DOOR AJAR ABOUT 3 INCHES FOR PROBABLY 3 HOURS UNTIL MOST MOISTURE LEAVES. THEN CLOSE DOOR & CONTINUE DEHYDRATING. IF YOU DON'T DO THIS, IT WILL STAY WET ALOT LONGER. IT TAKES ABOUT 6 FULL HOURS . MEAT IS DONE WHEN IT IS DRY TO THE TOUCH & YOU BEND IT & IT DOESN'T FEEL RUBBERY, BUT DON'T OVER DRY, TO WHERE IT STARTS TURNING WHITE (SALT CONTENT). I THROW IT ALL IN A BIG STAINLESS STEEL BOWL & LEAVE OVERNIGHT TO FINISH AIR DRYING. THEN THE NEXT DAY, I VACUUM PACK IT IN 1/2# BAGS.
• 5. I MIX 7 BATCHES OF THIS UP IN ONE BIG CONTAINER & ADD 14# MEAT. DO NOT PACK TIGHT.