Deer Jerky Recipe

You can make this deer jerky with the venison you harvested this season, and this recipe, whether spicy or not, has a fantastic original jerky flavour that will not last long if you share it with friends!

Equipment for Making deer jerky at Home

• Excalibur Dehydrator
• Colander
• Jerky Slicer

Ingredients:

For Lean Meat

• 1 lb Deer roast (or beef roast)

For Marinade

• 1⁄4 cup Soy sauce
• 2 tbsp Worcestershire sauce
• 1 cup Beef stock
• 1⁄4 cup Brown sugar
• 1⁄2 tbsp Ginger powder
• 1⁄2 tbsp Garlic powder
• 1 tbsp Liquid smoke
• 1⁄4 tbsp Curing salt
• 2 Whole dried ghost peppers (or habaneros (optional)

Instructions:

• Trim all visible fat from the venison or beef and place in the freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. If adding peppers, blend them with the marinade in a blender before adding to the ziplock bag. 
• Remove the meat from the freezer and slice ¼” strips against the grain for an effortless chew. For a more chewy jerky, cut with the grain. 
• Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6–24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator, strain excess marinade in a colander, and pat dry with paper towels.
• Dry with your favourite jerky-making method. You can dry the Excalibur Dehydrator at 165F for 4.5 hours.
• The jerky is complete when it bends, cracks, but does not break in half. Bending the jerky will also reveal white fibres.

Note:

• For the best flavour, marinate for 24 hours.
• Ziplock bags make the best container for marinating. When marinating, release all the air from the bag and roll it up to completely cover all the pieces. Over the next 24 hours, rotate the marinated jerky several times.
• Before determining whether the jerky has finished drying, let it cool for five minutes.
• Use more than 1 pepper for a more spicy flavor. Habanero peppers would also be excellent with this recipe.
• If you want to add peppers to the marinade, use a blender to chop them up.

Print Recipe

Deer Jerky Recipe

Author: recipeszip Cooking Method: Frying Cuisine: American Courses: Appetizer Recipe Keys: Slow Cooker Recipes

Difficulty: Beginner Prep Time 40 mins Cook Time 4 hrs Total Time 4 hrs 40 mins

Servings: 5 Calories: 166 Kcal

Best Season: Suitable throughout the year

Description

You can make this deer jerky with the venison you harvested this season, and this recipe, whether spicy or not, has a fantastic original jerky flavour that will not last long if you share it with friends!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

For Lean Meat

• 1 lb Deer roast (or beef roast)

For Marinade

• ¹⁄₄ cup Soy sauce

• 2 tbsp Worcestershire sauce

• 1 cup Beef stock

• ¹⁄₄ cup Brown sugar

• ¹⁄₂ tbsp Ginger powder

• ¹⁄₂ tbsp Garlic powder

• 1 tbsp Liquid smoke

• ¹⁄₄ tbsp Curing salt

• 2 Whole dried ghost peppers (or habaneros (optional))

Instructions

Video ON

1. Trim all visible fat from the venison or beef and place in the freezer for an hour or two to partially freeze.

2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag. If adding peppers, blend them with the marinade in a blender before adding to the ziplock bag. 

3. Remove the meat from the freezer and slice ¼" strips against the grain for an effortless chew. For a more chewy jerky, cut with the grain. 

4. Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6–24 hours in the refrigerator.

5. After the meat has finished marinating, remove from refrigerator, strain excess marinade in a colander, and pat dry with paper towels.

6. Dry with your favourite jerky-making method. You can dry the Excalibur Dehydrator at 165F for 4.5 hours.

7. The jerky is complete when it bends, cracks, but does not break in half. Bending the jerky will also reveal white fibres.

Nutrition Facts

Servings 5

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Amount Per Serving

Calories 166kcal

% Daily Value *

Total Fat 2g4%

Cholesterol 77mg26%

Sodium 790mg33%

Potassium 404mg12%

Total Carbohydrate 13g5%

Sugars 11g

Protein 22g44%

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Vitamin C 1.5 mg

Calcium 23 mg

Iron 3.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For the best flavour, marinate for 24 hours.
• Ziplock bags make the best container for marinating. When marinating, release all the air from the bag and roll it up to completely cover all the pieces. Over the next 24 hours, rotate the marinated jerky several times.
• Before determining whether the jerky has finished drying, let it cool for five minutes.
• Use more than 1 pepper for a more spicy flavor. Habanero peppers would also be excellent with this recipe.
• If you want to add peppers to the marinade, use a blender to chop them up.

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