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Home » Headline, The Homestead Kitchen

Simple and Delicious Deer Jerky Recipe

Submitted by on November 23, 2016 – 1:00 am 6 Comments
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Freshly made deer jerky. Yum.

Simple and Delicious Deer Jerky Recipe

 

It’s that time of year again! Every morning throughout hunting season I awake to distant gun shots echoing through the woods as hunters all around seek to fill their freezers for the year with fresh meat. I must admit, I’m not a huge fan of deer meat. Maybe we just aren’t processing it right. Who knows. But I sure do love a good jerky! Here’s my favorite go-to recipe for venison jerky in the dehydrator or oven.

Simple and Delicious Deer Jerky

Ingredients

  • 1 lb venison (fat and skin removed)
  • 1 teaspoon liquid smoke
  • 1 tablespoon A-1 Steak Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce

Directions

Slice venison about 1/4″ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.

You can cook this in a dehydrator, or in the oven.

If using a dehydrator, the method might be a little different, depending on your model. I have an inexpensive Nesco American Harvest Dehydratorthat works just fine. On the jerky setting (155*F) it takes 4-5 hours for the jerky to be done. Make sure you do not overlap the meat when filling the trays.

When cooking in the oven (which I have not tried yet), preheat to 150*. Place meat on a cookie sheet (again, not overlapping), and cook for 8-10 hours, or until done.

You can tell the jerky is ready when you can bend the meat and it does not break. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. Will last several months.

 

What’s your favorite go-to deer jerky recipe?

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6 Comments »

  • Troy says:

    Kendra,
    You said that you are “not a huge fan of deer meat. Maybe (you) are processing it wrong.”. Well, my wife wasn’t a big fan either until I started aging it for two weeks in a 34 degree refrigerator before I butcher it. Since I’ve been doing this I have not made a single roast because all cuts that are big enough for steak or butterflying are made into steaks. I have never had more tender or juicy venison and my wife and two daughters absolutely devour venison now.
    I have a refrigerator in my shop that I removed the shelves and rigged a rod to hang the deer that I have only skinned then cut in half. After the two weeks I butcher it. It loses about 20 percent of it’s weight from evaporation and some areas of the exposed meet turn dark, but not because it is spoiled. I only need to trim off the discoloration. There are many articles out there that address the topic.
    Happy hunting and eating!!!
    Troy

  • MommaMia says:

    Alton Brown has an interesting way of making jerky with out using the heat of a dehydrator.
    Use a cheap box fan and two cheap furnace filters and turn the fan on and go for about 12-14 hrs.
    You should NOT reuse the filters. That was the general consensus but I have no idea why.
    Also Use Teriyakii sauce instead of soy sauce. A bit more flavor.
    We made the mistake of not cutting our venison thin enough! But the dog loves them!!

  • Kate says:

    I’ve been looking for a good beef jerky recipe – thanks for this one! 🙂

  • Jessica,

    Definitely on my things to do list!! 🙂

  • Laura says:

    That looks yummy! I hope my hubby gets a deer or two this fall. 🙂

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