Venison Jerky Recipe

Meats

Game meat should be frozen for at least 60 days as a precaution against any diseases the animal might be carrying.

Meat Preparation

1. Slice meat crosswise on the grain while partially frozen into 1/4 in to 3/8 in thick strips.

2. Choose one of the marinades below. Marinate meat for 4 to 6 hours, then drain.  Place in oven or food dehydrator to dry.

3. Dry meat.  Meats should be dried at 145 to 150 degrees.  It will take anywhere from 4 to 15 hours for the meat to dry. It all depends on how thick the meat is cut, the humidity and how heavily the dryer is loaded.

4. Store meat.  Jerky stored at room temperature on the shelf will start to go rancid in after about 3 or 4 weeks.  Refrigerate or freeze for longer storage.

Marinades

Note:  The following marinades are for venison steaks.

Marinade 1

1/2 c Soy Sauce

1/2 c Worcestershire Sauce

2 T Ketchup

1/2 t Pepper

1/2 t Garlic Powder

1/2 t Onion Salt

Marinade 2

1 Clove Garlic minced

1/2 c Honey

1 pinch Pepper

4 T Lemon Juice

1/2 c Soy Sauce

dash of Salt

Marinade 3

1 c Soy Sauce

1 t Lemon Juice

1/2 t Black Pepper

1/4 t Garlic