Deer Jerky

Name: Deer Jerky
Prep time: 30 min
Cook time: 480 min
Yield: 8
Ingredients: 1 pound boneless venison roast; 4 tablespoons soy sauce; 4 tablespoons Worcestershire sauce; 2 tablespoons liquid smoke flavoring; 1 tablespoon ketchup; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion salt; 1/2 teaspoon salt

⏱️ Ready in 8h 30m 🥄 Prep 30 min 🔥 Cook 8h 👥 8 servings 👁️ 1 views

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

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🔗 Recipe adapted from AllRecipes

#Snack

📊 At a Glance

Prep 30 min

Cook 8h

Serves 8

Difficulty Hard

🛒 Ingredients

1 pound boneless venison roast

4 tablespoons soy sauce

4 tablespoons Worcestershire sauce

2 tablespoons liquid smoke flavoring

1 tablespoon ketchup

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

1/2 teaspoon salt

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 111

% Daily Value*

Total Fat 4.8g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 786mg 34%

Total Carbohydrate 2.9g 1%

Dietary Fiber 0.1g 0%

Total Sugars 1.4g

Protein 13.6g 27%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Slice meat into long strips, 1 inch wide and 1/8 inch thick.

In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt.

Place meat in, and close bag.

Refrigerate overnight.

Knead occasionally, to evenly distribute marinade.

Preheat oven to 160 degrees F (70 degrees C).

Place a pan on the bottom of oven to catch drips, or line with aluminum foil.

Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.