Many commercially prepared meat jerky contain sugar in the marinade. Making your own beef or venison jerky in the oven or dehydrator is well worth it.
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 deer jerky using a big dehydrator, making venison jerky in the oven uses the same process.
For this recent batch, I cut the pieces thin and small so it would be done a lot faster. If you cut it into regular long thin strips, it will take longer. Usually, it takes 10 to 12 hours for my jerky to finish, but this time most pieces were done within 6 hours.
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I also thought the smaller pieces were easier to eat. And, the guys did too because this batch of deer beef jerky was gone before I could hide some. So, I’ll need to make more venison jerky in the oven next week.
If you don’t have any venison meat, you can use regular beef for the recipe. Or, you can try my beef jerky recipe made with ground beef.
How to Make Venison Jerky in the Oven or Dehydrator
Basic Venison or Beef Jerky
- 1 pound boneless venison or beef
- 4 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke flavoring
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 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.
Makes 5-6 servings
Net carbs per serving: < 1g