Simple deer jerky recipes?

gobblerstopper

gobblerstopper

Eight Pointer
Gonna make a few batches soon. I already have soy sauce and Worcestershire sausage so prefer to use that up.

What all yall got?
 
In before someone mentions the jerky version of Italian dressing, Allegro 😂.

I wish I could help. When I made jerky I think I used half the dang grocery store.
 
Doesn't get too much simpler than this.

We will sometimes double the liquid/spices depending on how thin the jerky is sliced.

Jerky

1.5 lbs beef/deer
.25 cup soy sauce
1 T liquid smoke
.5 t garlic salt
.5 t accent/msg
.5 t worcestershire sauce

Marinate in fridge overnight, turning ziplock once if possible.

Dry in dehydrator.
 
Last edited:
Tipmoose said:
Doesn't get too much simpler than this.

We will sometimes double the liquid/spices depending on how thin the jerky is sliced.

Jerky

1.5 lbs beef/deer
.25 cup soy sauce
1 T liquid smoke
.5 t garlic salt
.5 t accent/msg
.5 t worcestershire sauce

Dry in dehydrator.
Click to expand...
This with the addition of .5t or to taste of red pepper.
 
Tipmoose said:
Doesn't get too much simpler than this.

We will sometimes double the liquid/spices depending on how thin the jerky is sliced.

Jerky

1.5 lbs beef/deer
.25 cup soy sauce
1 T liquid smoke
.5 t garlic salt
.5 t accent/msg
.5 t worcestershire sauce

Dry in dehydrator.
Click to expand...
Is the t tble or teaspoon?
Also what is the accent/msg?

Thanks
 
I just soak thin slices in Texas Pete for a few days, load it in the dehydrator and may sprinkle a little bit of cayenne and black pepper if I'm feeling fancy. I love the taste of it. That's about as simple as it gets
 
I made it with only Lowrys teriyaki marinade. When putting on the dehydrator I'll add a bead of Siracha to each slice. Or not. About as easy as it could be
 
Been using this simple recipe for
35-40 years. All dry seasoning.

1- 1/2 to 2 pounds meat

2 - Tbs. White sugar
1 - Tbs. Brown sugar
2 - Tbs. Seasoned salt (Lawry's)
1 - Tbs. Black pepper
1/8 - Tbs. Rubbed Sage

Mix all ingredients together and put in a shaker of some type. Or shakey hand with a spoon will work. 😆
Coat meat strips generously.
Refrigerator at least overnight or longer in Tupperware or sealed container.

I use a dehydrator, but you can use the oven with door cracked.
If you like your jerky spicy add extra pepper.
Good thing about using all dried seasonings, if you have any leftover seasoning save it for next time.

PS, I used this same mixture as rub when I smoke venison or pressure cook pork ribs. Very versatile.
 
Last edited:
I mix equal parts of soy, worstishire, and teriyaki to cover meat in zipock bag for ateast 2 days. I have gone a week. Take meat out and lay on dehydrator. Sprinkle with slap yo mama and cut dehydrator on.
 
Just did my first ever batches for a landowner and they came out well. Landowner wants me to kill more deer next season so she can get more jerky haha.

1Lb Venison
1.5 tsp salt
1/2 tsp garlic, onion, smoked paprika powder each
1 tsp black pepper
1/2 tsp cayenne
2 tsp brown sugar
2 TB soy sauce
1.5 tsp liquid smoke
Healthy amount of balsamic vinegar
3/4 cup water (or less, enough to cover meat in ziploc bag)

Marinate overnight (I did a couple nights). I gently patted mine dry with paper towels when i took them out. Feel free to add extra spice/heat after that.

Made mine in oven at min temp with door propped open, can either hang strips from skewers or put on cooling rack with a baking sheet underneath.
 
Last edited:
Whatever amount of meat you have.

2 parts low sodium soy sauce to 1 part Worchestshire sauce. Add until covered.

A couple ounces of orange juice or something citric. I like Sundrop.

Onion powder
Garlic powder
Black pepper
Crushed red pepper.

I use the El Yucateca XXX Hot black label hot sauce to make the marinade as hot as you can stand. The heat cooks out during the dehydration. Extra hot marinade makes a medium finished jerky.

Cover in the fridge. Stir daily for 3 days.

Lay out on dehydrator racks with space between

Dehydrate on 155* for a couple hours.

Pull when there’s no water between the fibers.

Toss finished pieces into a gallon ziplock bag and leave the bag 1/4 open overnight.

Enjoy for the next 2 weeks.
 
Tipmoose said:
Yall can have your boring, questionable pemmican that spoils in 3 days because you didn't add any salt if that's what you want.

I want jerky. That includes salt, seasoning and a smoke flavor.
Click to expand...

it's the drying process that protects the jerky from spoiling,,,, not the salt,,, although salt does dry things out some and helps to inhibit microbial growth,,,, but I have developed an aversion to too much salt over the last 8-9 years,,, so I seldom add it to much as a stand alone,,,, I leave my salt intake to come from my Texas Pete and such,,,,,

but the man asked for "simple" and it don't get no simpler than pure drying of the meat,,,

then I vacuum seal it with an oxygen absorber,,, have had zero issues so far
 
Tipmoose said:
Yall can have your boring, questionable pemmican that spoils in 3 days because you didn't add any salt if that's what you want.

I want jerky. That includes salt, seasoning and a smoke flavor.
Click to expand...
I put meat and the slicer on the kitchen counter. The jerky appears a couple 3 days later…don’t know the recipe or much care, being squaw work and all I leave em to it🙂

She is planning on making some pemmican in a few weeks, just for shiggles.

Liquid smoke?!?
Frustrated Clint Eastwood GIF
 
I do want some sort of Cure, be it salt or some other form of commercially available cure with sodium nitrite to inhibit microbial growth, no desire to play with botulism. Not a fan of wet marinades for Jerky, just my preference. Cure + spices in a zip lock for 24hrs.. in the oven at 200 with the door cracked until it is done. House smells great, helps heat, way less noise and more room than your typical dehydrator. Key is to have it all the same thickness.
 
Tipmoose said:
Doesn't get too much simpler than this.

We will sometimes double the liquid/spices depending on how thin the jerky is sliced.

Jerky

1.5 lbs beef/deer
.25 cup soy sauce
1 T liquid smoke
.5 t garlic salt
.5 t accent/msg
.5 t worcestershire sauce

Marinate in fridge overnight, turning ziplock once if possible.

Dry in dehydrator.
Click to expand...
Just doubled this recipe and put about 2 1/2 pounds of thin sliced deer in to sit for a day or two. Added some red pepper flakes but looking forward to the result
 
Shockgobbles said:
Just doubled this recipe and put about 2 1/2 pounds of thin sliced deer in to sit for a day or two. Added some red pepper flakes but looking forward to the result
Click to expand...
Lemme know what you think. The longer you leave it in there the saltier it will be. 12-18 hrs is usually as long as I'll go.
 
I never got to give an update on this but had a pretty good reason, my daughter ended up deciding to be born a month early and some of the circumstances around that gave me the need to snatch the 80% dehydrated jerky out of the dehydrator and tossed it in the freezer. Everyone is happy and healthy at home now and last night I got around to getting it out and finishing it up. @Tipmoose recipe turned out great, I love the flavor for a change of pace from my usual Texas Pete jerky. I'm partial to spicy so I might do more red pepper flakes or add some cayenne when I do it again but I'll definitely be doing it again.

Also if anyone is curious, you can take partially dehydrated jerky and freeze it, then continue dehydrating later and it turns out just fine. I wasn't aware of that at the time but didn't really have any other option besides toss it out
 
Shockgobbles said:
I never got to give an update on this but had a pretty good reason, my daughter ended up deciding to be born a month early and some of the circumstances around that gave me the need to snatch the 80% dehydrated jerky out of the dehydrator and tossed it in the freezer. Everyone is happy and healthy at home now and last night I got around to getting it out and finishing it up. @Tipmoose recipe turned out great, I love the flavor for a change of pace from my usual Texas Pete jerky. I'm partial to spicy so I might do more red pepper flakes or add some cayenne when I do it again but I'll definitely be doing it again.

Also if anyone is curious, you can take partially dehydrated jerky and freeze it, then continue dehydrating later and it turns out just fine. I wasn't aware of that at the time but didn't really have any other option besides toss it out
Click to expand...
Congrats on the little one! I'm glad the recipe worked for you. Should be simple to spice it up !
 
You must log in or register to reply here.
Back
Top