Skip to main content

Homemade Venison Jerky (Recipe)

If you are a hunter, or have hunters in the family, you may want to try making some venison jerky.  This is a simple and tasty way to preserve meat, and venison is an excellent choice for making jerky since it is low in fat, allowing for better dehydration.  All you will need to do is slice your meat, marinade, and then dehydrate.

There are two important things you will want to do to be able to easily slice your venison thinly.  The first is sharpening your knife.  A sharp knife makes cutting meat so much easier!  Then second is to freeze your meat for about an hour or so before you cut it.  It will be partially frozen, which makes the slicing much easier since the meat wont be squishing around.

Once your meat is sliced, it's pretty smooth sailing after that.  Just marinade it and then dehydrate it.  For this recipe, I used my Nesco dehydrator .  However, there are other methods of dehydration, such as using an oven or the power of the sun.  Whichever method you choose, you will want to be sure you have adequate heat and low humidity.  When the jerky is done, it should crack a little when you bend it in half.  If it breaks completely apart, you have probably left it in the dehydrator too long (it is still edible, but will be pretty dry).  If it only bends, but doesn't crack at all, you will want to dehydrate it a little longer.

Venison Jerky


Ingredients:


3 Tablespoons Worcestershire sauce
1/4 cup soy sauce
3 Tablespoons water
1/2 Tablespoon salt
1/2 Tablespoon maple syrup
1/2 teaspoon pepper
1/2 teaspoon red pepper (cayenne)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 lb. venison roast or loin, sliced into 1/8" to 1/4" thick strips


1.  Combine all ingredients except for the venison in a small sauce pan.  Heat gently on low, stirring until hot and ingredients are well combined.  Remove from heat and allow to cool to room temperature.


2.  Place the venison in a shallow dish or large, plastic zipper bag.  Pour in marinade, and stir meat to coat it well.


3.  Allow the meat to marinade for 12 hours in the refrigerator.


4.  Pour the meat into a colander, and allow it to drain for 15 minutes, tossing occasionally to shake the marinade off.


5.  Arrange meat strips on electric dehydrator trays.  Dehydrate at 160 degrees Fahrenheit for 4-12 hours.


6.  Store meat in an air-tight container for two to three months.  To increase shelf life, the jerky can be refrigerated or frozen.

Comments

  1. Your recipe is similar to mine. Sometimes I substitute dried habanero peppers for the cayenne. I've always used an oven, but is seems most people are using the dehydrator like you. Perhaps, I need to make a purchase. Thanks for the post.

    ReplyDelete
    Replies
    1. The dehydrator really does a nice job and I think it's more energy efficient than the oven, so in my opinion, a good investment.

      I've been into spicy stuff lately, so I may have to try your habanero idea!

      Delete
    2. How many pounds of meat is that recipe for?

      Delete
  2. I love getting my tags smoked each season. There's nothing quite like enjoying deer jerky for weeks after the hunt. One year we had so much jerky that it lasted until the next season and we ate it during the next hunt. http://www.custombutchersmokehouse.com/services.html

    ReplyDelete
  3. I love jerky. I usually prepare beef jerky and all love it. But I have yet to try venison jerky. I will give it a try as soon as possible with my jerky dehydrator.

    ReplyDelete

Post a Comment

Popular posts from this blog

My Experience Using Homemade Baby Formula: It Is Possible!

I wanted to exclusively breastfeed my twins, I really did.



And I thought I could.  While I was pregnant, I read books and articles all emphasizing the fact that the more milk you express, the more milk you will make, so there is no reason a mom shouldn't be able to feed twins or even triplets exclusively on breast milk.  For whatever reason, however, my boobies didn't quite understand this theory.  My babies were feeding constantly, but never seemed to get full.  And worse, they were barely gaining any weight.  I was starting to get very worried about my Baby Girl and Little Man.




My pediatrician at the time was absolutely no help.  I was told that I needed to offer them the breast more frequently, though I'm not sure how that was possible since I was already constantly feeding them--seriously, I couldn't even go to the bathroom without them screaming because my boob wasn't in their mouth.  I was also told that they weren't latching on correctly.

The nurse at m…

Why Did My Chicken Lay That Strange Egg? {Decoding 10 Chicken Laying Issues}

What do you got?

A huge egg with two yolks in it?  A wrinkly misshapen egg?  An egg with a soft shell?  Or perhaps the all-inclusive just plain weird looking egg?

Whatever it is, I hope to help clear up some of the mystery behind:

Why Did My Chicken Lay That Strange Egg?

Homemade Drain Cleaner

To avoid clogging and bad odors, sink and tub drains should be periodically cleaned.

A once a month cleaning with a non-toxic, homemade cleaner prevents needing a stronger, usually sodium hydroxide (lye) based, cleaner to remove clogs.  Sodium hydroxide is extremely caustic, and will damage the lungs if inhaled, burn skin and eyes, and can be fatal if swallowed.  In addition, the heat generated by using sodium hydroxide can soften PVC pipes, and damage old, corroded pipes.  It also changes the pH of water and can cause fish kills.

A much nicer alternative to this harsh chemical is the simple combination of baking soda and vinegar, followed with boiling water.  When baking soda and vinegar are combined, they foam and expand, cleaning the sides of your pipes and dissolving fatty acids.  The boiling water then washes it all away.  This method is a great way to use up the box of baking soda in your frig that is not longer doing a good job of deodorizing.

Ingredients:

1 Cup baking soda
2 C…