How to Make Deer Jerky - Venison Jerky Recipe
Servings: 5 people
Calories: 183
Many commercially prepared meat jerky contain sugar in the marinade. Making your own venison or beef jerky takes a bit of time but it is well worth it.
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Ingredients
- 1 pound boneless venison or beef
- 4 tablespoons coconut aminos or tamari, or soy sauce
- 2 tablespoons Worcestershire sauce or homemade version
- 1 tablespoon liquid smoke flavoring provides a nice smoky flavor
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon onion powder
Instructions
- Slice meat into thin pieces (this is easiest to do if meat is still frozen). For a softer jerky, it's best to soak the meat slices in a brine solution for 24 hours to tenderize the meat and remove the blood.
- 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 165 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 5 to 7 hours or until meat breaks when trying to bend.
Notes
It's best to freeze 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.
Nutrition
Serving: 0.2recipe | Calories: 183 | Carbohydrates: 2.5g | Protein: 28.4g | Fat: 5.7g | Saturated Fat: 2.1g | Cholesterol: 81mg | Sodium: 1313mg | Potassium: 398mg | Sugar: 1.5g | Calcium: 10mg | Iron: 17.3mg
Additional Info
Net Carbs:
2.5
g
|
% Carbs:
5.7
%
|
% Protein:
65
%
|
% Fat:
29.3
%
|
SmartPoints:
4