Best 4 My Moms Deer Jerky Recipes
If you're looking for an authentic and mouthwatering recipe for venison jerky that'll transport you back to those cherished hunting trips with your mom, you've come to the right place. Prepare to embark on a culinary journey that captures the essence of the wild and brings the flavors of the forest to your kitchen. With the right blend of spices, marinating techniques, and cooking methods, you'll create a jerky that's both tender and packed with flavor, a perfect snack for all your outdoor adventures and gatherings with friends and family.
Here are our top 4 tried and tested recipes!
HOW TO MAKE DEER JERKY - VENISON JERKY RECIPE
Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.
Provided by Lisa MarcAurele
Categories Snack
Time 8h10m
Number Of Ingredients 8
Steps:
- Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
- In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt.
- Place meat in, and close bag.
- Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
- Preheat oven or dehydrator anywhere between 145 to 165 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
- Place meat on racks so that they do not touch each other, and dehydrate for 5 to 7 hours or until meat breaks when trying to bend.
Nutrition Facts : Calories 183 kcal, Carbohydrate 2.5 g, Protein 28.4 g, Fat 5.7 g, SaturatedFat 2.1 g, Cholesterol 81 mg, Sodium 1313 mg, Sugar 1.5 g, ServingSize 0.2 recipe
DEER JERKY
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
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
MATT'S JERKY RECIPE
I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.
Provided by Mattey
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time P1DT2h35m
Yield 10
Number Of Ingredients 10
Steps:
- Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick.
- Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours.
- Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5.5 g, Cholesterol 67.7 mg, Fat 5 g, Fiber 0.6 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 1084.2 mg, Sugar 2.7 g
VENISON JERKY
Make and share this VENISON JERKY recipe from Food.com.
Provided by Chef Teer
Categories High Protein
Time P2DT6h
Yield 1 BATCH, 2 serving(s)
Number Of Ingredients 12
Steps:
- Trim any fat from the meat and slice into 4 inch strips. The meat pieces should be 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly to tenderize and set aside.
- Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.
- Next morning, line your cookie sheets with aluminum foil. Place strips of meat on the sheets, making sure not to overlap the meat.
- PREHEAT oven to 150 degrees; or the lowest temperature it has. Bake for 3 hours; turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out.
Nutrition Facts : Calories 1323.6, Fat 22.5, SaturatedFat 8.7, Cholesterol 761.6, Sodium 5047.6, Carbohydrate 55.9, Fiber 3, Sugar 40.1, Protein 213
Tips:
- Choose the right cut of meat: The best cuts for jerky are lean and have little fat, such as flank steak, top round, or eye of round.
- Slice the meat against the grain: This will help the jerky to be more tender.
- Marinate the meat for at least 12 hours: This will help the jerky to absorb the flavors of the marinade.
- Use a dehydrator or oven to dry the jerky: A dehydrator is the best way to make jerky, but you can also use an oven set to the lowest temperature possible.
- Dry the jerky until it is tough and leathery: The jerky should not be crispy or brittle.
Conclusion:
Making deer jerky is a great way to preserve and enjoy venison. With a little time and effort, you can make delicious and nutritious jerky that will be enjoyed by your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love