This homemade deer jerky recipe is easy and customizable, letting you transform fresh deer meat into flavorful jerky, a healthier Protein-packed snack.
What Makes This Homemade Deer Jerky Special?
- Control the Flavor: Unlike store-bought jerky laden with artificial additives, this deer jerky recipe allows you to customize the spice blend to suit your taste preferences.
- Know Your Ingredients: You’ll have complete control over the quality and source of your venison, ensuring a healthier and more satisfying jerky experience.
- Easy and Customizable: This recipe offers a basic guideline, easily adjustable to explore different marinades and spices.
Before You Begin: Safety First!
Always ensure proper handling and processing of your deer meat to prevent foodborne illnesses. Here are some key points to remember:
- Maintain proper hygiene during processing.
- Use a meat thermometer to ensure the internal temperature reaches a safe minimum of 160°F (71°C) throughout.
- Freeze jerky for at least 24 hours after drying to eliminate any potential parasites.
Ready to transform your venison into a tasty deer jerky treat? Try this recipe today!
4
30 minutes
4-8 hours
4.5-8.5 hours
Ingredients:
- 1 pound boneless, lean deer meat (sliced against the grain into 1/4-inch strips)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar (packed)
- 2 tablespoons minced garlic
- 1 tablespoon ground ginger
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 teaspoon smoked paprika
Directions:
Step 1
Marinate the Magic: In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, garlic, ginger, black pepper, cayenne pepper, and smoked paprika. Whisk well to create a flavorful marinade.
Step 2
Marinate Your Deer Jerky for Maximum Flavor: Add the deer meat strips to the marinade, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally, overnight for deeper flavor.
Step 3
Drying Decisions: Choose your drying method – dehydrator, oven, or air-drying (recommended only in cool, dry climates with good air circulation).
- Dehydrator: Follow the manufacturer’s instructions for drying time and temperature (typically 150°F-160°F or 65°C-71°C for 4-8 hours).
- Oven: Preheat oven to the lowest setting (around 170°F or 77°C). Arrange the marinated meat strips on a wire rack placed over a baking sheet. Prop the oven door slightly open to allow moisture to escape and dry the deer jerky for 4-8 hours, flipping occasionally.
- Air-Drying (not recommended unless in ideal conditions): In a cool, dry, well-ventilated area with good air circulation, hang the marinated meat strips using string or food-safe skewers. Allow them to dry for 2-3 days, checking for dryness and spoilage regularly.
Step 4
Test and Enjoy: Once your jerky is finished drying, perform a final check. The jerky should be stiff and leathery, with no visible signs of moisture. It should bend slightly without breaking. Now it’s time to savor your creation! Enjoy your homemade deer jerky – a delicious and protein-packed reward for your culinary adventure.
Recipe Note:
Regardless of the drying method, your jerky is finished when the meat is stiff and leathery, with no visible signs of moisture. It should bend slightly without breaking.
Tips for the Perfect Jerky:
- Slice Consistency: Ensure all meat strips are similar in thickness for even drying.
- Marinating Magic: Experiment with different marinades – try adding liquid smoke, orange juice, or your favorite herbs for a unique twist.
- Storing Your Stash: Store homemade deer jerky in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, vacuum seal and freeze for up to 3 months.
Made this recipe? Let us know in the comments below what unique marinade combinations you came up with. We’d love to hear about your jerky-making creations!
