1. Flavorful Marinated Deer Jerky Featuring Teriyaki and Hot Pepper Sauce
This is an easy to follow recipe that people who are newcomers to making jerky can easily master. The resulting flavor also makes this method a favorite amongst individuals who have been making their own jerky for several years.
Instructions:
1. Gather at least 1.5 pounds of venison.
2. Cut the meat into 1/8” slices.
3. Prepare your marinade sauce using the following recipe:
· ¾ cup of Worcestershire sauce
· 3 tablespoons of Teriyaki sauce
· ¼ cup of soy sauce
· 1 tablespoon of ketchup
· 1 tablespoon of fresh lemon juice
· 1 tablespoon of liquid smoke
· 1 teaspoon of hot pepper sauce – example: tabasco
· 1 teaspoon of powder onion
· 1 tablespoon of garlic powder
· 1 teaspoon of black pepper
4. Place your marinade mixture into a gallon sized freezer bag. Next, put the 1/8” slices of deer meat into the bag. Kneed the bag so that the marinade completely saturates the meat, and then place the bag flat onto a refrigerator shelf. You will get the best results if you kneed the bag again every few hours to keep the sauce evenly spread out.
5. After approximately 12 hours, remove the bag from the refrigerator and take all of the meat out. Next, let the excess marinade drip off and then lay each of the jerky pieces on a dehydrator or on an oven rack.
Cooking Notes: If you are using a dehydrator, you will need to leave the meat in place for five to six hours. If you will be utilizing an oven instead, set the temperature to 150 degrees Fahrenheit and let the meat sit for approximately three hours. Be sure to check the jerky frequently and adjust the cooking time if needed. After the jerky is almost done, bump the temperature up to 200 degrees Fahrenheit and leave the door cracked open. Leave the oven like this for another hour.
6. After the jerky is done, put it in an open Ziplock bag and place it in the refrigerator until it cools off. After the jerky is cool, you can remove the air from the bag, seal it and store it outside of your refrigerator.
Instructions and photo by jesterline: CC BY-NC-SA