Very Easy Deer Jerky Recipe
Hello, it is me again and I do not write about cocktail tonight. I cannot stop thinking about meat when my sister offered me to go to a restaurant to find any meat dish last week. We couldn’t get what we want at that time due to the uncomfortable weather. I invited her to make our own meat dish at home. Well, after arguing a bit, we agreed to have deer jerky.
Let me remind you first that deer jerky is lean meat of deer that has trimmed of fat cut into strips and dried. The drying of that meat usually includes salt in order to prevent bacteria. There are many kinds of jerky products in the market like the ones which consist of highly process, chopped and formed meat. Then, I would like to share our nice deer jerky recipe here. Let’s get started.
- 1 pound boneless venison roast
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 1 tablespoon ketchup
- 2 tablespoons liquid smoke flavoring
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ teaspoon onion salt
- ½ teaspoon salt
- Firstly, slice the meat into long strips, about 1 inch wide and 1/8 inch thick.
- Then, combine soy sauce, Worcestershire sauce, ketchup, liquid smoke, garlic powder, pepper, onion salt and salt in a large releasable plastic bag.
- Place he sliced meat in and close the bag.
- Refrigerate it overnight and then knead occasionally in order to distribute the marinade evenly.
- Preheat your oven to 160 degrees and place a pan on the bottom of the oven to catch drips.
- Place the meat strips on a rack. Make sure that they are not touching each other. Dehydrate for 6-8 hours in the oven until desired consistency is achieved.