Best 2 Deer Venison Jerky Recipes
Deer venison jerky is a delicious and nutritious snack that is perfect for on-the-go or as a healthy alternative to store-bought snacks. Making deer venison jerky at home is a great way to use up leftover venison and is also a fun and rewarding experience. With the right ingredients and a little bit of preparation, you can create delicious and flavorful venison jerky that will be enjoyed by everyone.
Let's cook with our recipes!
DEER (VENISON) JERKY
Make and share this Deer (Venison) Jerky recipe from Food.com.
Provided by Ctraugh
Categories Lunch/Snacks
Time P2DT6h
Yield 6-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 101, Fat 1.8, SaturatedFat 0.7, Cholesterol 63.5, Sodium 922.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.5, Protein 18.5
DEER (VENISON) JERKY
This jerky is on the hot side, but really complements the natural flavor of venison. Cuts of meat from the ham section of the deer are best for jerky, in my experience. You can also use very lean cuts of beef if venison is unavailable.
Provided by SaffronMeSilly
Categories Deer
Time 2h20m
Yield 30-40 pieces of jerky, 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.6, Fat 1, SaturatedFat 0.4, Cholesterol 31.7, Sodium 805.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.8, Protein 10.1
Tips:
- Choose the right cut of venison: The best cuts for jerky are those that are lean and have little connective tissue. Some good options include the backstrap, tenderloin, and flank steak.
- Slice the venison against the grain: This will help to make the jerky more tender.
- Marinate the venison for at least 12 hours: This will help to flavor the jerky and make it more tender.
- Use a dehydrator or oven to dry the jerky: A dehydrator is the best option for making jerky, as it will produce a more evenly dried product. However, you can also use an oven if you do not have a dehydrator.
- Store the jerky properly: Jerky can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 6 months, or in the freezer for up to 1 year.
Conclusion:
Making venison jerky is a great way to preserve venison and enjoy it as a snack or as part of a meal. With a little planning and effort, you can make delicious and nutritious jerky that will be enjoyed by your family and friends.
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