Basic Venison or Beef Jerky
Basic Venison Jerky
As I’ve been going through the freezers, I realized that either I have to donate the deer meat or make something that will get eaten quickly. My husband and my son love jerky and I probably don’t make it often enough. I found some time to make a quick batch this past weekend and it was devoured within a day. Although I always make my jerky using a big dehydrator, it can also be made in a regular oven. For this recent batch, I cut the pieces thin and small so it would be done a lot faster than if I made the regular long thin strips. Usually, it takes 10 to 12 hours for my jerky to finish, but this time most pieces were done within 6 hours. I also thought the smaller pieces were easier to eat.
1 pound boneless venison or beef
4 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke flavoring
¼ teaspoon pepper
¼ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
Slice meat into thin pieces (this is easiest to do if meat is still frozen). In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, pepper, garlic powder, onion powder and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
Preheat oven or dehydrator anywhere between 145 to 155 degrees F. If using regular oven, place a pan on the bottom of oven to catch drips, or line with aluminum foil.
Place meat on racks so that they do not touch each other, and dehydrate for 6 to 8 hours or until meat breaks when trying to bend.
Makes 5-6 servings
Net carbs per serving: < 1g
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