The basic venison jerky recipe

These are some basic recipes for venison jerky that won’t force you to go out and buy anything special. If you are looking for a simple and classic recipe, these will do the trick.

Deer jerky recipes are not the same as jerky recipes for other types of meat. Deer meat has different properties that make it unique from other types of meat like beef, so the recipe for deer jerky should be tailored when cooking with deer rather than any other animal. Here are some basic deer jerky recipes that will give you a good indication of what it will take to make deer jerky from your home. You do not need any special equipment to make deer jerky recipes, as your oven will usually be able to handle the process for you.

What you Need: 1 tsp of black pepper, a 1/3 cup of Morton’s Tender Quick salt, 4 oz. of liquid smoke, 10 oz. of soy sauce, 12 oz of Worcestershire sauce and 2 cups water.

What to Do: Combine all of the ingredients for the marinade. Sprinkle seasoned salt or farmer browns seasoning over between 6 lbs and 8 lbs of deer meat after slicing the meat into 1/8 inch thick slices. You should combine all of the ingredients except for the meat together in a large bowl or pan, then add the meat slices in and allow them to sit for a period of between 8 and 10 hours. Pat them dry and spread them over the oven racks, sprinkle them with the remaining seasoning, and allow them to dry in the oven for approximately 8 hours at 140 degrees Fahrenheit.

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What you Need: deer shoulder, Worcestershire sauce, soy sauce, 3 tbsp of salt, ¼ cup of vinegar, black pepper, red pepper and garlic powder.

What to Do: Cut the deer shoulder into small pieces along the grain of the meat, and then add in the rest of the ingredients. Make sure to be generous when it comes to the spices. Allow for the meat to marinate in the spices for at least 24 hours for the best result. Put a screen over your oven racks and lay the deer meat over the wire racks. Make sure to place foil at the bottom of your oven to protect it from drippings from the deer meat. Make sure to cook using the lowest setting until the meat has become dried out. Store the deer jerky in a tight container. After the deer jerky has been properly dried out, no refrigeration should be required.

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These are two basic deer jerky recipes that should give you a good indication of what you can do with deer meat if you enjoy jerky. You can generally spice your deer jerky recipes in any way that you like, as long as you follow the right cooking instructions to dry the deer meat out once it has been marinated and spiced to taste. Once deer jerky has been dried out and fully cooked, you do not normally need to refrigerate it, but it should be stored in a cool and dry place in order to allow it to last longer.