Deer Jerky Recipe in A Dehydrator
Inside: Hunting season is the perfect time to make your deer jerky! Check out our recipe and enjoy a tasty treat all year round.
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.
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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:
- 2lbs of deer meat
- 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
- 1/2-1 tsp cayenne (adjust to taste)
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
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.
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.
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.
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
- 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.
- 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.
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.
Storing Homemade Jerky
Vacuum sealers come in handy for long-term freshness in many things including jerky. Keep your jerky in a cool, dry place, away from direct sunlight and in an airtight container. To further ensure that your jerky maintains its flavor and texture, consider adding a desiccant pack in the container, which can absorb any residual moisture.
Frequently Asked Questions
How long does venison jerky take in a dehydrator? It is going to take 4 to 15 hours for deer meat to become jerky in a dehydrator. Some facts to keep in mind are how thick meat is cut, the temperature in the room, and the humidity.
Do you need to flip deer jerky in a dehydrator? You do not need to rotate the trays very often, but it doesn't hurt to move them around. Round dehydrators definitely require tray rotation.
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