How to Make Deer Jerky in the Oven
Deer meat, commonly known as venison, is high in protein and lower in fat than other types of meat, such as beef and pork. Dehydrate venison in your regular oven to make tasty, healthy deer jerky. Making homemade deer jerky allows you to cut back on the large amount of salt found in the prepared jerky you'd find at the grocery store. Does this Spark an idea?
Things You'll Need
- Sharp knife
- Salt
- Cracked black pepper
- Garlic (optional)
- Soy sauce (optional)
- Assembled broiler pan or baking rack set over rimmed baking sheet
- Tongs
Instructions
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1
Set your oven to its lowest setting, about 130 to 150 degrees Fahrenheit, if possible.
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2
Slice deer meat into long strips with a sharp knife and toss the meat with any kind of seasonings you'd like, ranging from plain salt and cracked black pepper to crushed garlic or soy sauce for a more unique flavor.
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3
Lay the strips of deer meat on an assembled broiler pan or a baking rack set over a rimmed baking sheet so that the air in your oven can circulate and reach all pieces of the venison while it cooks.
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Cook the jerky for about two hours, then flip the pieces of meat with tongs and cook for another two hours so that all sides of the meat cook evenly.
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Leave the oven door cracked open an inch or two during the cooking process to let air circulate and properly dry out the meat.
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Check the jerky for doneness. Test to see if the meat is completely dark without any moisture left in the center. Make sure the jerky is dry, but not brittle.
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Tips & Warnings
Before dehydrating, marinate the deer meat overnight in your refrigerator to infuse the jerky with flavor.
Store homemade deer jerky in the refrigerator to reduce your risk of developing a foodborne illness.
