Deer Jerky

Deer Jerky

72
MIKE SHELTON 1

"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."

Ingredients

16 h 30 m {{adjustedServings}} servings 111 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. Slice 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.
  2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  3. Place 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.
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Reviews

72
  1. 90 Ratings

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The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and...

I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store b...

My husband is a busy man during deer season... and therefore I am too. By the end of the season I find myself throwing out meat to make room for more, so I thought what a way to use it all up. T...