As I’ve been going through the freezers, I realized that either I have to donate the deer meat or make something that will get eaten quickly. My husband and my son love jerky and I probably don’t make it often enough. I found some time to make a quick batch this past weekend and it was devoured within a day.
Although I always make my venison jerky using a big dehydrator, it can also be made in a regular oven. For this recent batch, I cut the pieces thin and small so it would be done a lot faster than if I made the regular long thin strips. Usually, it takes 10 to 12 hours for my jerky to finish, but this time most pieces were done within 6 hours.
I also thought the smaller pieces were easier to eat.
- 1 pound boneless venison or beef
- 4 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- Slice meat into thin pieces (this is easiest to do if meat is still frozen).
- 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 155 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 6 to 8 hours or until meat breaks when trying to bend.
Net carbs per serving: < 1g
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