How to Make Deer Jerky Marinade

Deer jerky is a tasty treat and a convenient way to store extra venison, especially for the hunter who is facing a freezer that's already full. Deer meat is much leaner than beef, so it's easier to prepare and, because the flavor is stronger, it tends to work well to with more pungent seasonings. Venison takes on and holds in the flavor of anything you marinate it in, making it a nice choice of preparation methods for those who find deer meat too "gamey." From sweet to spicy, marinades are easy to produce and use. The guide below outlines the basics of deer jerky marinating, but the recipes can be easily adjusted to reflect your preferences.

Things You'll Need

• 3 lbs. deer meat
• 1/2 cup Worcestershire sauce
• 1/2 cup light soy sauce
• 1 tbsp. liquid smoke
• 1 tbsp. minced garlic
• 1 tbsp. onion powder
• 1 tbsp. chili powder
• 1 tbsp. hot pepper sauce
• Gallon-size plastic freezer bag with zipper closure
• Food dehydrator or oven drying racks
• 1 small bottle of Italian dressing (optional)
• 1 cup barbecue sauce (optional)
• or
• 1 cup teriyaki sauce
• 1 cup maple syrup
• 1 tbsp. black strap molasses
• 2 tsp. liquid smoke
• 1 tsp. vinegar
• 1/2 tsp. dark brown sugar
• 1/2 tsp. minced garlic
• 1/2 tsp. lemon juice

Instructions

1. Cut 3 lbs. of venison into thin strips, approximately 1/4 inch wide. Remove all visible fat.

2. Make a basic deer jerky marinade by combining the following in a small bowl: 1/2 cup Worcestershire sauce, 1/2 cup light soy sauce, 1 tbsp. of liquid smoke, 1 tbsp. of minced garlic, 1 tbsp. onion powder, 1 tbsp. of chili powder and 1 tbsp. of hot pepper sauce.

3. Mix the marinade well with a fork until well blended. Pour the marinade into a gallon-size plastic freezer bag. Add the thinly sliced strips of venison and zip to seal.

4. Place the bag in a shallow container and refrigerate for 24 hours, turning the bag over several times.

5. Remove the deer strips from the marinade and place on paper towels to drain. Arrange deer meat on racks in a food dehydrator or low oven and dry until meat strips crack when bent, but do not break (approximately 10 to 24 hours).

6. Create alternative marinades to suit your individual taste by substituting 1 cup of barbecue sauce for the chili powder and hot pepper sauce or by marinating the meat strips in bottled Italian dressing.

7. Concoct a teriyaki marinade by combining 1 cup of teriyaki sauce with 1 cup of maple syrup. Mix with a fork until well combined, then stir in 1 tbsp. of black strap molasses, 2 tsp. of liquid smoke, 1 tsp. of vinegar, 1/2 tsp. of dark brown sugar, 1/2 tsp. minced garlic and 1/2 tsp. of lemon juice.

Tips & Warnings

• Slicing the meat can be a bit easier if it is partially frozen first.

• To reduce the risks associated homemade jerky, venison strips can be lightly cooked before drying. When the strips have been in the marinade for the appropriate amount of time, pour the contents of the bag into a small pan. Bring the marinade and the meat to a boil. Simmer 5 minutes. Remove the strips and pat dry with paper towels and then move onto drying racks. This also results in a shorter required drying time.

Resources

• How to Make Deer Jerky--Video