Learn to make the homemade venison jerky recipe in dehydrators today. We got a really nice buck this deer season. We had a lot of raw meat saved up from all this deer meat. I will show you how to use a dehydrator or an oven to make deer jerky today. Doing it is very easy, and you don’t need many ingredients. How long you dry the meat for and how evenly you cut the pieces are the most important thing to watch making good homemade venison recipe in dehydrators.
You don’t need to look any further than my venison jerky if you want jerky that is sweet, spicy, and meaty all at the same time. The pepper and spice in my marinade give the jerky its famous kick, and the wild taste of the deer meat will make you love it.
It’s great to bite into a soft, chewy piece of jerky that you made yourself. That’s right, you decide not only how done you want your jerky to be, but also how it tastes. Let me show you everything you need to know, from how to slice to how to store, so you can always make moist, soft jerky.
How Long Does It Take to Make Venison Jerky Recipe In Dehydrators?
The thickness of the cuts you make will make a big difference in whether you smoke your jerky or cook it in the oven. If you cut the meat equally, you’ll run it at 170 degrees F for two to three hours. It could take one to two hours to dry if you cut it too thick. You will get dry meat if you cut it too thin.
The deer you want should be cut into even-sized pieces and dried out. They should be hard but not brittle, and they should be able to be bent without being soft. Once the first hour is over, you should check on your meat often. Moving it around will help make sure that every bite of this tasty deer jerky has the same amount of moisture.
Venison Jerky Recipe In Dehydrator Marinade
The most important step in making your venison jerky recipe in dehydrators good is to marinate it. Here is where you will let the meat soak up all the sweet, savory, and peppery flavors of the herbs and spices. The first step is to massage the deer gently while it’s in the marinade. This will help the flavors really soak in and the spices come to life.
¼ cup Worcestershire sauce
¼ cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon black pepper
2 tsp. onion powder
1 tsp. garlic powder
1 teaspoon salt
2 teaspoon brown sugar
2 teaspoon liquid smoke
1 teaspoon red pepper flakes
¼ teaspoon Curing Salt
After giving your deer meat a good rub, you should put it in the fridge to continue soaking up the flavors of your marinate. For this step, you’ll need at least 8–12 hours. If I can, I like to let my deer meat soak up the sauce for 24 hours in the fridge.
How to Make Jerky from Venison
The fridge and grill do most of the work for you, which is one of the best things about this recipe. You only need to do a few simple things that will only take a minute or two.
Season the deer meat. Cut your deer meat against the grain into thin, even slices. Then, put the slices in a gallon-sized zip-top bag. Add everything you need for the sauce. Before putting the meat in the fridge, make sure you massage the marinade into it well. This will let the spices soak in and bring out the wild, natural flavor of the deer.
Warm up your grill, oven or smoker to about 170 degrees F. This will depend more on how your jerky turns out than on the exact time or temperature, but this is a good range to work with.
Marinated meat is always much better when its smoked. Make sure the venison is ready to go on the grill before you start smoking it. Lay it out on paper towels to soak up any extra juice after taking it out of the marinate. After you dry them well, you can put them in the grill. After that, just keep an eye on them to make sure they’re cooking properly and move them around if you need to.
When your venison recipe in dehydrators is cool enough, put it in a gallon zip-top bag while it’s still warm and wait two to three minutes. For the heating process to help lock in the moisture you want, leave the bag slightly open. That’s it. You can freeze it and eat it as a snack.
FAQ For the Homemade Venison Jerky Recipe In Dehydrator
Q: Why make the venison jerky recipe in dehydrators?
A: Making the venison jerky recipe in dehydrators allows you to control the ingredients, ensuring a healthier and more flavorful snack option. Plus, it’s a satisfying and rewarding process that results in delicious, preservative-free jerky!
Q: What equipment do I need to make venison jerky recipe in dehydrators?
A: To make venison jerky recipe in dehydrators, you will need a dehydrator, sharp knife for slicing the meat, cutting board, mixing bowl, measuring cups and spoons, and of course, high-quality venison meat.
Q: How long does it take to dehydrate venison jerky recipe in dehydrators?
A: The time it takes to dehydrate venison jerky recipe in dehydrators can vary depending on the thickness of the meat slices, humidity levels, and the dehydrator’s temperature settings. On average, it can take anywhere from 4 to 12 hours to fully dehydrate venison jerky until it reaches the desired texture and doneness.
Other Venison Recipes to Try
Venison Italian Sausage Recipe
Homemade Venison Jerky Recipe In Dehydrator
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
- Dehydrator
Ingredients
Jerky
- 1 lb Venison
Marinade
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 teaspoon black pepper
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 teaspoon salt
- 2 teaspoon brown sugar
- 2 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
- ¼ teaspoon Curing Salt
Video
Instructions
- Pick a lean cut of beef. Trim the fat cap and other visible fat. After trimmed, place the meat in the freezer for 1-2 hours or until partially frozen. This will allow for more uniform slices when cutting your beef.
- In a plastic container that has a tight fitting lid or ziplock bag, add the marinade ingredients and mix well. Marinate 4 hours, overnight is better.
- Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
- Add the sliced meat to the marinade and shake well until all slices are covered evenly. Place in the fridge and allow to marinate for 6-24 hours. Shake the container/bag two or three times while marinating.
- After marinating, dry slices with paper towels to remove any excess marinade.
- Place strips on your dehydrator drying racks with plenty of spaces in between for easy air flow.
- Dry for 3 hours at 165 degrees allowing the internal temperature to reach 160 degrees and then turn down to 145F. Check the meat after 4 hours and keep drying until the jerky bends and cracks, but does not break in half.
Notes
Trim all fat from the meat before marinating for longer lasting jerky once it's finished drying
Use curing salt or celery juice powder to extend the life of the jerky
Marinate closer to 24 hours for the most intense flavor
Nutrition
