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    • Deer Jerky

      This simple marinade recipe makes delectable venison jerky that is loaded with flavor!

      You'll Need:

      • 5 oz. soy sauce
      • Big squirt of Worcestershire sauce
      • 1 tbsp. black pepper
      • 1 tbsp. garlic powder
      • 1 tbsp. salt
      • 3 1/2 oz. liquid smoke* (1/2 bottle)
      • 1/2 tbsp. onion powder


      Combine all the ingredients in a small bowl, blending well. Place 3-4 lbs of sliced beef ore venison into a large ziploc bag, pour the marinade over the meat. Close the bag, using your fingers, work the marinade around all of the meat pieces, carefully, making sure each piece is thoroughly coated in marinade. Remove as much air as possible from the bag, seal. Place the meat in the fridge for 18-24 hours.

      Dry using your favorite method, as desired.

      *Liquid Smoke is a seasoning that is often found in the spices/seasonings section of your favorite grocery market.
      Comments 8 Comments
      1. JReeceRN's Avatar
        JReeceRN -
        Hmmmm. Just bought a dehydrator and was looking for a deer jerky recipe. My husband mentioned using liquid smoke. I told him he was nuts that it wouldn't work. Well I can only imagine what he will say when I show him this… probably 'I told u so!'
      1. JReeceRN's Avatar
        JReeceRN -
        Meat is marinating in the fridge! Only discrepancy I have found is that you say to cut the meat with the grain and the food dehydrator instructions say to slice against. I chose to go against as it will yield a more tender piece of meat.
      1. Liss's Avatar
        Liss -
        Quote Originally Posted by JReeceRN View Post
        Meat is marinating in the fridge! Only discrepancy I have found is that you say to cut the meat with the grain .
        Where exactly are you seeing that?? I don't see that in this recipe at all.
      1. JReeceRN's Avatar
        JReeceRN -
        "Slicing:

        If the meat is partially frozen, it is considerably easier to slice evenly and cleanly. Slice With the grain into long even strips 1/4" thick & 1 to 1 1/2" wide. This ensures that the jerky will dry evenly and be chewy rather than brittle."
      1. FreebieQueen's Avatar
        FreebieQueen -
        Quote Originally Posted by JReeceRN View Post
        Thank you so much, I don't know if I was in brain fog yesterday or what. I guess that means I'd better make some jerky this week, since I apparently seem to be forgetting HOW to make it.

        I've updated that post. The cut of meat for jerky isn't necessarily against the grain- it depends on what type of texture you want your jerky to have.

        Before beginning lets address the age old question, should you slice the meat With the grain or against the grain?

        This is entirely dependent on what type of meat you are using. If the meat is a tough cut you of meat, such as a brisket, will want to cut AGAINST the Grain, otherwise is will b nearly impossible to chew, (which to some folks, is a benefit)

        If the meat is a more Tender Cut, such as a rump roast or top round, you want to cut WITH the Grain, which will result in thin Chewy (rather than brittle or crumbly) jerky pieces.
      1. mowcky's Avatar
        mowcky -
        I know this recipe is for deer jerky, but can you use beef instead?:grin
      1. MamaSmurf's Avatar
        MamaSmurf -
        My ex is a hunter and butcher. Our children would help him bone the venison in the garage. I was in charge of wrapping and labeling. When I made venison jerky there was hardly any left by morning. The boys would eat it as it dried on the dehydrator. I made some with a jerky gun from ground beef, but wasn't any where as good as the venison. Don't have a source for venison now.


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