Deer Jerky

imageAny who follow this blog know hunting is a big deal for the boys, and some of the girls, in our houses. And you have seen our sausage making antics. Well, we tried a new recipe at our house, deer jerky. I came across a couple of recipes on the internet and more or less combined them. It is really quite simple and turned out not bad for the first time.

Deer Jerky

Trim all the sinew, fat and silver tissue off the meat. Slice the meat thinly, about 1/4 of an inch thick. It will slice better if partially frozen. Ours was pretty much thawed so some of the pieces were probably too thick. If you want chewier jerky you slice with the grain, if you want more tender , slice across the grain. Marinade in below mixture overnight to 24 hours.


For 4 lbs meat use 1 c Worshestershire sauce , 1 c light soya sauce, 1/2 tsp liquid smoke,  1/4 c ketchup (optional),  4 Tbsp onion powder, 1 1/2 tsp coarse black pepper,  1 1/2 tsp garlic powder and 1 1/2 tsp salt.

Lay on a rack on a cookie sheet so heat can circulate. Turn half way through. Cook for a minimum of 4 hours at 150 degrees. The gas oven dried out the meat faster than the electric. It took closer to 6 hours for the jerky to feel dry. image -Kelly


One response to “Deer Jerky

  1. Just stopped by to say Happy New Year – and now you’ve made me hungry for deer burgers…must call up one of my uncles who are bound to have some to can spare.
    Wishing great adventures in the new year to you and yours

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