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This simple deer jerky marinade recipe is the perfect base for your project! This jerky marinade recipe is tangy and delicious, using just a few ingredients you likely already have in your pantry. I also discuss how you can customize the flavor to make it your own in the bullet points below.
These deer jerky recipes have tasty marinades that translate to juicy, flavorful venison jerky. Here's how to make it.
A deer jerky that's packed with savory flavor and easy to make in the oven with venison marinated in soy sauce, Worcestershire, and liquid smoke.
Marinade: You’ll need a marinade to tenderize your deer jerky and add flavor. You can use my recipe below or create a concoction to fit your tastes. Knife: Use a paring knife to trim the meat and a butcher knife to slice it.
You have the freedom to make your venison jerky spicy, sweet, or anything in between. Once you've got your venison sliced to the thickness you want, it is time to add some flavors. Making a Marinade for Venison Jerky. A marinade infuses the venison meat with flavor and helps to tenderize the meat.
This deer jerky recipe has a great marinade base with soy sauce and worcestershire sauce. You can make this recipe with peppers or not. I made it both ways and they came out great either way.
In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container. Place the meat strips on the dehydrator trays. Set your dehydrator on the jerky setting (155*F, 68*C).
Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat.
Just about any lean part of your deer can be made into jerky. The best cuts of meat for jerky are top eye, and bottom round roasts, sirloin tips (that football shaped roast on the back hams), rump roasts, and neck roasts. When it comes to slicing jerky meat, you have some choices.
Mix the jerky around so that all the pieces are coated in the mixture. Release all the air from the bag and marinate for 6-24 hours. The longer you marinate the more intense of a flavor! When the meat is finished marinating, strain any excess marinade in a colander. The jerky should soak up about half of the marinade.