How to Marinate Deer Jerky
There are many recipes for deer jerky marinade that can be found in cookbooks and on the Web, but most are based on traditional recipes that go back a number of years when refrigeration of meat wasn't available to everyone. The jerky process was a way to store meat from livestock and hunting without having to worry about spoilage. Deer, or venison, jerky marinade is simple to put together with ingredients found in most modern kitchens. Does this Spark an idea?
Things You'll Need
- 2 pounds boneless deer meat
- Sharp knife
- Large glass or ceramic bowl
- Wire whisk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tbsp Worcestershire sauce
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar
- Small bottle of liquid smoke
- 1/4 teaspoon black pepper
- Plastic wrap
Instructions
-
-
1
Slice the boneless deer meat into thin slices cutting with the grain of the meat. Ideally the meat should be no more than 1/8 inch thick.
-
2
Whisk together the marinade ingredients in the large bowl, making sure they are well blended.
-
-
3
Place the sliced meat into the marinade using your hands to make sure that all slices are coated in the liquid.
-
4
Wrap the top of the bowl with plastic wrap and place in the refrigerator.
-
5
Let the deer meat soak in the marinade for 24 hours. Turn the meat several times to make sure that every slice is covered with the marinade.
-
6
Remove the deer meat from the marinade, letting each slice drip excess marinade back into the bowl. The venison is now ready to dehydrate into deer jerky.
-
1
Tips & Warnings
For spicier deer jerky, add 1/4 teaspoon of crushed red pepper flakes to the marinade. Or add a teaspoon of liquid hot sauce to the mix. Deer jerky can be dehydrated in an electric or solar dehydrator or in an oven set at its lowest setting.
