Venison Jerky RecipeAn Easy Venison Jerky RecipeThis excellent venison jerky recipe is an easy way to turn your deer meat into something tasty and fun to eat. I've used this recipe for years, and everyone I've shared it with really likes it a lot. This jerky recipe works well with beef and with wild goose meat, too.Preparing The VenisonFirst off, get the venison ready for the marinade. Trim off any fat, sinews, and silver skin, and rinse off any remaining hairs and dirt that may be still sticking to the deer meat. For the most tender jerky, try to slice the venison across the grain. You may not be able to do this if the piece is small or narrow...that's ok. Just slice what you can across the grain. Cut the venison about 1/4 inch thick, trying to keep the slices as uniform as possible. Doing this will help the venison jerky smoke evenly, and finish up at close to the same time. After you've prepped the meat, mix up the marinade. Here's the recipe:
Add half of the marinade to the venison and gently stir until the marinade is absorbed. Add the rest of the marinade, stirring again, and let the whole shebang soak for at least an hour. Smoking Venison JerkyThis venison jerky recipe, or for that matter, any kind of jerky needs to be smoked or dried at a low temperature. If possible, keep your smoker temperature between 160 to 200 degrees Fahrenheit. The thin pieces of meat will absorb smoke easily, so be careful not to oversmoke.It will take from two to six hours, and maybe more, for the venison jerky to finish. It should be fairly dry, but still pliable. It will have shrunk up by about one-third its original size. The Venison Jerky Is Done!When you remove the jerky from the smoker, it's best to put it into a sealed container or plastic bag for at least one day. The flavor of the smoke will even up, soaking deeper into the meat.Alternative Jerky Drying MethodsIf you don't have a smoker, or would rather dry the jerky inside, you can use a food dehydrator or your oven. To give a smoky flavor to the jerky, add two tablespoons of Liquid Smoke to the venison jerky marinade.To oven-dry jerky, stick a toothpick though one end of the strip of meat and hang it through the upper oven rack. Place a pan or foil on the lower rack to catch the drips. Set the oven temp to 170F and leave the oven door cracked open a couple of inches. Go To Top Of Page
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