by Lori Dunn
Simple to make, deer jerky is a great way to use up the venison in your freezer.
1 day plus dehydration time
DURATION
15 minutes
PREP TIME
Ingredients
- 6 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 4 teaspoons lemon pepper
- 1 teaspoon crushed red pepper
- 10 teaspoons meat tenderizer
- 1/2 cup liquid smoke
- 1/2 cup Worcestershire sauce
- 1/2 cup teriyaki sauce
- 2 cups hot water
- 5 pounds venison, sliced thin
Directions
- In bowl, blend brown sugar, garlic powder, lemon and red pepper, meat tenderizer, liquid smoke, Worcestershire and teriyaki sauces, and water. Add meat. Cover and chill for 24 hours.
- Remove meat from marinade. Wipe excess liquid from meat, and arrange in single layers on dehydrator trays.
- Follow directions in your dehydrator manual. Jerky is done when it is barely flexible.
Learn how to make deer jerky with this venison jerky marinade. It’s a simple, reliable, and delicious method for preserving deer meat without refrigeration.
The Mitchell brothers — Randy of Ham Lake, Minnesota; Rick of Antlers, Oklahoma; and Ryan of Clayton, Oklahoma — have enjoyed making deer jerky for years. Hunting season starts with the brothers gathering their hunting equipment, and ends with their families getting together to make up a supply of venison jerky to last them most of the year.
