Deer Jerky Recipe in A Dehydrator

If you’re looking for a new recipe to try, look no further than this deer jerky recipe. This recipe is for all the meat lovers out there. If you’re a fan of jerky, then you’ll love this deer jerky recipe. It’s quick, easy, and most importantly, delicious.

jerky on dehydrator with Deer Jerky Recipe in A Dehydrator text overylay

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Deer Jerky Recipe in A Dehydrator

This recipe is for all the meat lovers out there. If you’re a fan of jerky, then you’ll love this deer jerky recipe. It’s quick, easy, and most importantly, delicious.

If you’re looking for a new recipe to try, or just want to impress your friends with your culinary skills, look no further than this deer jerky recipe.

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Ingredients:

After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky.

  • Slicing WITH the grain = Chewy / Tough Jerky
  • Slicing AGAINST the grain = Less Chewy / Soft Jerky
deer meat in jerky marinade recipe

How to Make this Deer Jerky Recipe in A Dehydrator

You want to cut your meat about ¼” thick. You can also use a jerky slicer when cutting up beef jerky meat.

Add the marinade to a ziplock bag or bowl and add in the jerky slices. We like using a ziplock bag because the slices can be more evenly covered.

Marinate for 12-24 hours in the refrigerator, the longer the better! If you can mix it up every 4-5 hours that’s even better to make sure that everything is getting covered as best as you can.

Once you have finished marinating, strain any excess marinade in a colander.

Lay out on the dehydrator trays with space between them so air can flow around each piece and dry each strip evenly.

laying jerky on dehydrator tray

This deer jerky took about 4 ½ hours at 165°F to dry just right.

Allow the jerky to cool for 5 minutes before checking to see if it is finished drying.

Jerky is done when the meat has a dry, leathery appearance. The finished product should bend when you apply light pressure, without tearing or cracking. If you think the jerky is nearly done based on its appearance, take a bite. It should be pleasantly chewy, not overly tough.

Yield: 2lbs

Deer Jerky Recipe in A Dehydrator

laying jerky on dehydrator tray

If you're looking for a new recipe to try, look no further than this deer jerky recipe. This recipe is for all the meat lovers out there.

Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Additional Time 12 hours
Total Time 16 hours 35 minutes

Ingredients

  • 2lbs of deer meat, slices 1/4" thick
  • 1/2 c soy sauce
  • 2 tbsp Worcestershire sauce
  • ¼ c beef stock
  • ¼ c sugar
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 2 tsp liquid smoke
  • 1 tbsp molasses
  • 1/2-1tsp cayenne (adjust to taste)

Instructions

    1. You want to cut your meat about ¼" thick. You can also use a jerky slicer when cutting up beef jerky meat.
    2. Add the marinade to a ziplock bag or bowl and add in the jerky slices. We like using a ziplock bag because the slices can be more evenly covered.
    3. Marinate for 12-24 hours in the refrigerator, the longer the better! If you can mix it up every 4-5 hours that's even better to make sure that everything is getting covered as best as you can.
    4. Once you have finished marinating, strain any excess marinade in a colander.
    5. Lay out on the dehydrator trays with space between them so air can flow around each piece and dry each strip evenly.
    6. This deer jerky took about 4 ½ hours at 165°F to dry just right.
    7. Allow the jerky to cool for 5 minutes before checking to see if it is finished drying.

Notes

Jerky is done when the meat has a dry, leathery appearance. The finished product should bend when you apply light pressure, without tearing or cracking. If you think the jerky is nearly done based on its appearance, take a bite. It should be pleasantly chewy, not overly tough.

You can also use this same marinade for beef or pork jerky if you won’t have deer meat, or want to use deer meat.

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