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.

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

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

Marinate for 12-24 hours in the refrigerator, the longer the better!

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.

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