My Moms Deer Jerky 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

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

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

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