Deer Jerky Recipe

If you're a fan of jerky, then you'll love this deer jerky recipe. It's quick, easy, and most importantly, delicious.

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.

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

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.

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.

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