Making venison jerky is a great way to preserve and enjoy the flavor of deer meat. Here’s a basic recipe for making homemade venison jerky:
Ingredients:
1 to 2 pounds of lean venison meat (such as deer or elk)
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke (optional, for added flavor)
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes (adjust to taste for spiciness)
Equipment:
Sharp knife or meat slicer
Mixing bowl
Ziplock bag or airtight container for marinating
Dehydrator or oven with wire racks
Aluminum foil or parchment paper (if using an oven)
Jerky gun or rolling pin (optional)
Instructions:
Prepare the Meat:
Start by trimming any visible fat and connective tissue from the venison meat, as fat can lead to spoilage. The meat should be as lean as possible.
Slice the meat into thin strips, about 1/8 to 1/4 inch thick. You can do this by hand or use a meat slicer for even slices.
Prepare the Marinade:
In a mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke (if using), kosher salt, garlic powder, onion powder, black pepper, paprika, and red pepper flakes. Mix well to create the marinade.
Marinate the Meat:
Place the venison strips into a ziplock bag or airtight container.
Pour the marinade over the meat, making sure each strip is well coated. Seal the bag or container and refrigerate for at least 4 hours or overnight for best flavor. You can also use a vacuum sealer to marinate the meat more effectively.
Preheat the Dehydrator or Oven:
If using a dehydrator, preheat it to around 160°F (71°C). Follow the manufacturer’s instructions for your specific dehydrator.
If using an oven, preheat it to the lowest possible setting, usually around 150-170°F (65-75°C). Use an oven thermometer to monitor the temperature.
Prepare the Drying Racks:
If using a dehydrator, place the marinated venison strips directly on the dehydrator racks.
If using an oven, place aluminum foil or parchment paper on the oven racks to catch any drips. Place the venison strips on the racks, ensuring they don’t overlap.
Dehydrate the Meat:
Arrange the marinated venison strips on the drying racks, leaving some space between each strip for air circulation.
Dehydrate the meat for 4-6 hours in a dehydrator or longer if needed, until the jerky reaches your desired level of dryness and chewiness. In an oven, it may take 6-12 hours, depending on the temperature and thickness of the strips. The jerky is done when it’s dry to the touch but still pliable.
Cool and Store:
Allow the venison jerky to cool completely before storing it. You can pat it dry with paper towels to remove any remaining moisture.
Store the jerky in an airtight container or vacuum-sealed bags to maintain freshness. Keep it in a cool, dry place or in the refrigerator for longer shelf life.
Venison jerky is a flavorful and protein-packed snack that’s perfect for outdoor adventures, road trips, or anytime you’re craving a savory treat. Adjust the seasonings to your taste preferences, and don’t be afraid to experiment with different flavors and spices for a unique jerky experience.