SEARCH
More 3 Photos

Deer Jerky Recipe

Recipe by: MIKE SHELTON

"A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook8 h
  • Ready In16 h 30 m
  • 1Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
  • 2Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  • 3Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 8 servings
  • 111 cals
  • 1 pound boneless venison roast
  • 4 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons liquid smoke flavoring
  • 1 tablespoon ketchup
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/2 teaspoon salt
Nutrition

Amount per serving ( 5 total)

  • Calories:
    111
    6%
  • Fat:
    4.8
    7%
  • Carbs:
    2.9
    < 1%
  • Protein:
    13.6
    27%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like