Jerked Deer Jerky Recipe
Jerky is a favorite healthy snack, and when we add organic meat to our ingredients list, it makes it even better. This recipe is for deer jerky, but you can substitute any red meat for a tasty treat.
Prep Time15 minutes mins
Cook Time7 hours hrs
Marinating Time1 day d
Total Time1 day d 7 hours hrs 15 minutes mins
Cuisine: Wild Game
Keyword: deer recipes, dehydrated meat, elk jerky, Field to fork, Field to table,, jerky recipe, venison jerky, venison recipe
Author: Mia Anstine
- 6 lbs Fresh game meat (beef is okay too)
- 1 Cup Brown sugar
- 1/2 Cup Soy sauce
- 1/4 Cup Wochestershire sauce
- 1/4 Cup Jerk sauce
- 1/4 Cup Liquid smoke
- 2 tsp Garlic powder
- 2 tsp Sea salt
- 2 tsp Fresh ground black pepper
Cut the meat into thin strips, approximately 1” to 1-1/2” wide. Remember to trim off excess fat. Lay meat inside a large, lidded plastic bowl. Crumble and sprinkle the brown sugar over the meat. Stir the meat to mix the brown sugar in. Measure and pour the following over the meat: soy sauce, Worcestershire, jerk sauce and liquid smoke. Sprinkle the garlic powder, sea salt and pepper over the entire mixture. Seal the container with the lid and shake the mixture to ensure it is completely coated by all of the ingredients. The mixture creates a sauce over the meat. Put the sealed bowl in the refrigerator for at least 24 hours allowing it to marinade.
You may use a dehydrator or your oven to dry the jerky. If you will be drying the meat in the oven, set it to 15o degrees F. Spread the marinated meat on a rack or cookie sheet. Dry the meat in the oven for 7 hours. Note: drying meat too rapidly in the oven may cause it to become tough. In the dehydrator, you will spread the marinated meat on the drying trays and run the dehydrator for approximately four hours. Test the jerky for desired texture. When the jerky is dried to your liking, seal it in sealed bags or other airtight containers. It will last best in the refrigerator.