Comments on: How To Make Deer Jerky (Easy Venison Jerky Recipe)

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 22 Nov 2021 15:29:59 +0000

In reply to Brian. Mine never lasts that long and I put it in the refrigerator or freezer if I need to store longer. Most cures have nitrates which I avoid.

By: BJ Galloway

BJ Galloway — Sun, 21 Nov 2021 21:05:51 +0000

In reply to Frank Carpentieri.

Because they aren't perfect like you think you are are!

By: Brian

Brian — Sun, 21 Nov 2021 03:52:19 +0000

I am curious why you do not include a 'cure" in your recipe. I thought that was kind of "required" for safety. Maybe reaching correct temp of 160F or freezing for a month negates the need for that??

By: Frank Carpentieri

Frank Carpentieri — Mon, 02 Mar 2020 22:51:13 +0000

why don't people proof read what they write before they hit send??????????

By: Lisa MarcAurele

Lisa MarcAurele — Fri, 31 Jan 2020 13:29:40 +0000

In reply to Michael Lloyd. Thanks for the tip Lobo! I'll add it to the recipe card.

By: Michael Lloyd

Michael Lloyd — Fri, 31 Jan 2020 11:50:52 +0000

I love your recipe. It's simple, cheap, and delicious.

You might want to advise your readers to freeze their deer meat for at least thirty days first, before jerking it, in order to kill off any bacteria that might be in the meat. Any wild game should be either cooked well or frozen for a month to be safe.

Lobo

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 18 Jun 2019 12:36:37 +0000

In reply to Mark Bennis. My husband and kids are very picky and they love this recipe too. I should make a few batches this summer to clear out the freezer before hunting season in the fall.

By: Mark Bennis

Mark Bennis — Tue, 18 Jun 2019 07:20:07 +0000

Great recipe. Did 4 pounds of it in the Dehydrator. Kids devoured it in no time. I'm about to make another batch with the old venison from the bottom of the freezer. Thank you.

By: Charlie

Charlie — Tue, 02 Apr 2019 21:43:30 +0000

In reply to Lisa. I think the longer the marinate the better!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 17 Jan 2019 02:19:01 +0000

In reply to Wayne. Oh no on the burning! A dehydrator is a bit easier to use and it's tough to burn in it. At least you got to enjoy some. :)

By: Wayne

Wayne — Thu, 17 Jan 2019 01:39:35 +0000

I made this today and checked it at the 5 hour mark. I pulled a few pieces out and they were awesome but I left the thicker slices in the over for another 30 minutes and before you know it the jerky went from just about done to burnt to a crisp (as in smoke detectors going off). It was my first time ever making any kind of jerky though so...lesson learned. The few pieces I thankfully took out first were AWESOME.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 18 Nov 2018 21:25:46 +0000

In reply to Clara. You're welcome Clara! Enjoy the jerky.