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Venison Jerky Recipes
Recipes for making venison jerky (deer meat jerky) with step by step instructions.
Hubby is a deer hunter. Last year he got three deer, gave one away, processed two and gave a lot of the processed meat away. He frozen the remains. Shotgun starts in our area next month (he doesn’t go out for bow), so he went through the freezer to pull out the meat he had leftover from last year. Sonny-boy took the venison steaks, and Hubby saw he had two venison roasts left. He decided to make Venison Jerky with the meat.
He used two different recipes: Barbeque and Teriyaki. The process was the same for both venison jerky recipes. The flavor came from the packets he added. He doesn’t get all his ingredients here, but quite a few: The Sausage Maker. While they are big-time online sellers, he is fortunate that they are located on the east side of Buffalo, and so Hubby just takes a drive down there when he wants something small.
● Cube 5 pounds of venison meat.
● This works best if it is partially frozen.
● Grind the cubed meat on medium grind (7mm)
● This is the grinder Hubby uses. I bought it for him a few Christmases ago, and he admits it is a fantastic grinder!
● Double grind on fine (4.5mm)
● Place 5 pounds of ground deer meat in a large bowl.
● Add the seasoning packet.
● Add 1 tsp cure (very important!)
● Add 1 cup water water.
● Mix well by hand (5 for at least 5 minutes, this has to be mixed well
● Make into a loaf (there are 2 loaves in this photo because Hubby did 2 recipes).
● Refrigerate 12 hours, mixing at least once.
● Mix again.
● Refrigerate 12 addition hours (minimum), mixing at least once more during that second 12 hour period.
● You are refrigerating the venison meat mixture a minimum of 24 hours. Hubby suggests wrapping in plastic to maintain color, and mixing several times along the way.
Hubby set up drying racks and his jerky gun.
● Hubby loaded up the jerky gun with the jerky meat. He rolled it in his hands to form a tube to make the jerky gun easier to load.
● Hubby shot the venison directly onto the rack.
● He basically did it like a caulk gun so it came out smoothly.
● It doesn’t matter if you stretch it out or scrunch it up, consistency is the key as you want everything to dry at the same rate.
● He used one tip for flat jerky.
● He used one tip for round jerky.
● Make certain you place a drip pan with sides under your jerky in the oven as you will have drippings!
● Follow the instructions on your packet instructions.
● We have a dehydrator in our oven, and these instructions are for a dehydrator.
● Dehydrate at 145° (because Hubby has a cure in this jerky). If you only have an oven, the temperature will be different.
● The strips Hubby dehydrated for 4 hours.
● The jerky he dehydrated for 8 hours.
● You MUST check your meat to make sure it isn’t drying out too much.
● Hubby suggests you check every hour for the first 2-3, then every 30 minutes thereafter.
● Once you are finished drying, you want to do a quick cook.
● Preheat your oven to 275°
● Cook your dehydrated jerky for 10 minutes.
● Store in the refrigerator in an air tight container. Don’t use ziploc bags as you don’t want to trap any moisture (they could mold).
Note: I apologize for the photos. My camera accidentally dropped off the kitchen counter when I was taking some food photos, and started to smoke! At that point I figured it was broken (hey, I am quick!). Hubby did these jerky recipes before my new camera arrived, so most of the photos in this post were taken with my phone camera (a Samsung Galaxy S5). The hero shot was taken with my new camera (the top photo). For those curious, this is my new camera.
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FAQs
We like to use the top round and eye of round, but the sirloin, rump roast, and neck will work well for jerky meat. Venison in general is particularly lean, and these are the leanest cuts. You always want to go with the leanest meat because the fat may give an off-flavor and it makes storing jerky more difficult.
How long to dehydrate venison jerky? ›
Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess. Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
Do you have to freeze venison before making jerky? ›
Freeze meat first
Freezing the venison prior to marinating makes it easier to slice and helps kill any parasites that might be present. Always marinate meat strips in the refrigerator, not on the counter. Dehydrate until a test piece cracks but does not break when it is bent.
What is the best way to cook deer jerky? ›
The best way is with a dehydrator. Lay the strips of meat in a single layer on the trays in your dehydrator without touching each other, then follow the instructions provided with your particular machine. Different dehydrators will take different amounts of time to get your deer jerky to your desired level of dryness.
How much jerky do you get per pound of venison? ›
Choosing the Meat: You will need roughly four pounds of meat to make one pound of jerky. You want to choose lean cuts of venison, beef, or other game, because you will have to remove all visible fat.
How thick do you slice venison for jerky? ›
Making the Cut
I find that ¼-inch thick pieces is a sweet spot – too much thicker and you have issues with drying the jerky for long term storage. Too much thinner and it becomes brittle and unpleasantly dry. A cut of about ½ inch thick will still dry pretty well, and will remain nicely chewy when you eat it.
Is deer jerky better in the oven or dehydrator? ›
Dehydrators are much more effective at this than most conventional ovens or other heat sources, so it is much easier to make a consistent product with a dehydrator. This allows fast, even drying with little risk of food spoilage. Look for a unit with a high wattage fan and a timer for best results.
How to tell when venison jerky is done? ›
The jerky should bend and eventually break, but not snap off. If you're unable to break the jerky into two pieces, and it's still rubbery, that means it needs more time.
How long do you let deer jerky cure? ›
Recommended curing time is 24 hours for stripped meat and 12 hours for ground meat. Letting it cure too long will make it too salty as well.
What is the shelf life of homemade venison jerky? ›
Homemade jerky's shelf life depends on several factors, including the drying method, ingredients used, and storage conditions. Generally, if stored properly in a cool, dry place, homemade beef jerky can last 1-2 months, making it a reliable and flavorful addition to any emergency food kit.
Is a cure necessary when making jerky? For safety, yes. Using a jerky cure will inhibit bacteria growth and prevent botulism or other foodborne illnesses, as jerky is dried at low temps, not cooked. Cured jerky will also lengthen the shelf-life of your product.
How long after killing a deer is the meat good? ›
Dry age the carcass or quarters for 2-21 days at a temperature between 34 and 37 degrees. A fridge (with racks removed) or meat locker works great to maintain even temperature. Get the right deer meat processing equipment. Cut and process the meat.
Why is my deer jerky so tough? ›
Sometimes jerky can get a little too dry. Maybe you accidentally over-dried your homemade jerky, or forgot to seal that bag of your favorite store-bought jerky. Left with jerky that's tough, stale, and crumbly, you might be wondering, can you rehydrate jerky, and the answer is yes.
What cut of venison makes the best jerky? ›
Eye of Round
Wedged between the top and bottom rounds, this tenderloin cut is very lean. While small, the eye of round lends itself well to chewy venison jerky.
Is venison jerky healthy? ›
Deer jerky, however, is leaner. A one-ounce serving of venison jerky typically contains 116 calories as well but has less fat, around 3 grams, and more protein at 13 grams. It's also slightly lower in carbohydrates. So, if you're counting calories and fats, deer jerky might be the better option.
What is the best cut of meat for homemade jerky? ›
The best meat for jerky are Top Round, Bottom Round, Lifter and Pectoral, but a variety of cuts can be used such as Flank Steak and Skirt Steak. These cuts of beef check all the boxes for beef jerky—economical, lean, and full of flavor.
What is the best wood for venison jerky? ›
To achieve this, hardwoods such as oak, maple, and hickory are ideal choices. These woods provide a robust and distinct flavor that complements the taste of venison, creating a truly delicious and satisfying dish. In addition to flavor enhancement, smoking venison also helps in tenderizing the meat.
