Best 2 Deer Jerky Marinade For Smoker Recipes

Dear food enthusiasts and jerky lovers, welcome to the realm of culinary excellence, where flavors dance and taste buds ignite! Today, we embark on a savory journey to discover the secrets of creating the ultimate deer jerky marinade for your smoker. Whether you're a seasoned pro or a novice in the kitchen, this article will guide you through the art of crafting a marinade that transforms ordinary deer meat into an extraordinary delicacy. Get ready to tantalize your taste buds with a blend of spices, herbs, and liquids that will elevate your jerky-making skills to new heights.

Here are our top 2 tried and tested recipes!

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

DAD'S JERKY MARINADE

Dad's Jerky Marinade image

My dad has been making beef jerky for about as long as I can remember. He started on an outdoor smoker before graduating to an indoor dehydrator. He has gotten my husband addicted to it. You can use any type of meat that you like. I usually look for large inexpensive roasts with as little fat and marbling as possible.

Provided by Navy_Mommy

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

½ cup soy sauce
¼ cup Worcestershire sauce
½ teaspoon liquid smoke flavoring
1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup brown sugar

Steps:

Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Nutrition Facts : Calories 72.3 calories, Carbohydrate 16.9 g, Fat 0.3 g, Fiber 0.2 g, Protein 1.1 g, Sodium 993.1 mg, Sugar 14.6 g

Tips:

Choose the right cut of venison: Flank steak, top round, and eye of round are all good choices for jerky.
Trim off any fat or sinew: This will help the jerky to dry evenly and prevent it from becoming tough.
Slice the venison against the grain: This will make the jerky more tender.
Use a flavorful marinade: The marinade will help to tenderize the venison and add flavor. Be sure to use a marinade that is specifically designed for venison.
Marinate the venison for at least 12 hours: This will give the marinade time to penetrate the venison and add flavor.
Smoke the venison at a low temperature: This will help to prevent the jerky from becoming tough. The ideal smoking temperature is between 140°F and 160°F.
Smoke the venison until it reaches an internal temperature of 165°F: This will ensure that the jerky is safe to eat.
Let the jerky cool completely before storing it: This will help to prevent the jerky from becoming moldy.

Conclusion:

Making deer jerky in a smoker is a great way to preserve venison and create a delicious, healthy snack. By following these tips, you can make sure that your deer jerky turns out perfect every time.