I am a hunter and I love jerky. I came up with this recipe from about 3 others that I like.
My Private Note
Units: US | Metric
- 1Take your meat to the local butcher and have it cut thin.
- 2You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
- 3Note: meat cut with the grain will be chewy, and against the grain will be tender.
- 4Combine everything but the meat in a large bowl and stir well.
- 5Marinate meat over night in the refrigerator, then drain.
- 6To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
- 7To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
- 8Turn at least once during drying.
- 9They are ready when the jerky bends without breaking.
- 10Let cool, seal tight, and refrigerate for long-term storage.
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Nutritional Facts for Deer (Venison) Jerky
Serving Size: 1 (49 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 100.9
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.7 g
- Cholesterol 63.4 mg
- Sodium 922.8 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 18.4 g
The following items or measurements are not included:
A.1. Original Sauce