I donâ€™t know about you, but Iâ€™m looking forward to deer hunting season again! I canâ€™t wait to get my hands on some fresh venison. Though Iâ€™m still trying to acquire a taste for deer roasts and stews, I absolutely love deer jerky.
If youâ€™ve never made it, you have to give it a try. Itâ€™s super easy, and with this recipe, the taste is better than anything youâ€™ll ever buy at the store. Here is the recipe I use:
1Â lb venison (fat and skin removed)
1Â teaspoon liquid smoke
1Â tablespoon A-1 Steak Sauce
1Â tablespoon Worcestershire sauce
1/2Â teaspoon pepper
1/2Â teaspoon salt
1/2Â teaspoon onion powder
1/2Â teaspoon garlic powder
1/4Â cup soy sauce
Slice venison about 1/4â€³ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.
If using a dehydrator, the drying temperature and time might be a little different depending on your model, so check your instruction manual. On my machine, the jerky setting (155Â°F) took 4-5 hours for the jerky to be done. Make sure you do not overlap the meat when filling the trays.
When cooking in the oven, preheat to 150Â°. Place meat on a cookie sheet (again, not overlapping), and bake for 8-10 hours, or until done.
You can tell the jerky is ready when you can bend the meat and it does not break. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. It should stay good for several months, but if your house is like ours itâ€™ll be eaten up in no time!