How to Make Venison Jerky
Many deer hunters run out of ideas as to what to do with all their deer meat. They often grill or fry the loins and have the shoulders and hams processed into sausage or burgers. You may never get tired of these types of venison, but in case you don, don't overlook another option - deer jerky. Jerky is a great way to use the fore and hindquarters, and it makes a delicious, high-protein snack that needs no refrigeration. Because of its easy portability, it's great for taking along while you're deer hunting for more meat!
Following are two easy recipes for deer jerky:
Trim any fat and fascia from 5 pounds of venison and cut it into 1/4-inch thick strips, slicing against the grain. Mix together 1/8 cup vegetable oil, 2 cups teriyaki, 2 tablespoons finely minced garlic, 1 tablespoon black pepper, and 4 teaspoons season salt. Place meat strips in large ziplocs and cover with marinade, removing as much air from the bag as possible. Refrigerate for 12-24 hours. Remove strips from bag, shaking off marinade, and place on foil-lined baking sheets. Bake at 200 for about 5 hours.
Follow first step from above. For marinade, mix 1/8 cup of oil, 1 tablespoon Liquid Smoke, 4 teaspoons garlic salt, 2 cups worcetershire sauce, 1 tablespoon onion powder, and 2 tablespoons black pepper. Marinate strips overnight, and place on baking sheets. Bake for 5 hours at 200 degrees.
Note: Ovens vary. Check your strips after 4 hours. If the strips are not dry after 5 hours of baking, continue baking, checking them every 15-20 minutes.
Once your jerky strips are done cooking and are approproately dried, store them in airtight containers.
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