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Beef or Venison Jerky

Beef or Venison Jerky

Craving a mouthwatering, protein-rich snack that'll keep you energized and satisfied? Look no further than this incredible homemade beef or venison jerky recipe! Whether you're a hardcore outdoor enthusiast, a fitness fanatic, or simply someone who loves bold, savory flavors, this jerky will transform your snacking game forever. Imagine tender, perfectly seasoned meat strips that pack a punch of flavor in every bite - and the best part? You'll be making it right in your own kitchen with just a few simple ingredients and some patience.

Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 10 servings

Ingredients

  1. 2 pounds beef or venison
  2. 1/4 cup soy sauce
  3. 1 tablespoon Worcestershire sauce
  4. 1 teaspoon black pepper
  5. 1 teaspoon garlic powder
  6. 1 teaspoon onion powder
  7. 1 teaspoon smoked paprika
  8. 1 teaspoon red pepper flakes (optional)

Instructions

  1. Trim all visible fat from the beef or venison meat, as fat can cause the jerky to spoil quickly. Place the meat in the freezer for 30-45 minutes to make it easier to slice thinly.
  2. Using a sharp knife, slice the meat against the grain into thin strips, approximately 1/8 to 1/4 inch thick. Consistent thickness ensures even drying.
  3. In a large bowl, combine soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using) to create the marinade.
  4. Add the meat strips to the marinade, ensuring each piece is fully coated. Cover and refrigerate for 6-12 hours, allowing the meat to absorb the flavors.
  5. Remove meat from marinade and pat dry with paper towels to remove excess liquid. Arrange strips on dehydrator trays or wire racks, ensuring pieces do not touch.
  6. If using a food dehydrator, set temperature to 165°F (74°C). If using an oven, set to the lowest setting (usually around 170°F) and prop the door open slightly for air circulation.
  7. Dry the meat for 4-6 hours, checking periodically. Jerky is done when it bends and cracks but does not break completely.
  8. Let jerky cool completely at room temperature. Store in airtight containers in a cool, dry place for up to 2 weeks, or refrigerate for longer storage.

Tips

  1. Meat Selection: Choose lean cuts with minimal fat for the best jerky texture and longer shelf life.
  2. Freezing Trick: Always partially freeze your meat before slicing to ensure ultra-thin, uniform strips.
  3. Marinade Magic: Don't rush the marinating process - letting meat sit 6-12 hours develops deep, rich flavors.
  4. Drying Precision: Check jerky frequently during drying to prevent over-drying or undercooking.
  5. Storage Secrets: Use airtight containers and store in cool, dry places to maximize jerky's freshness.
  6. Customize Flavors: Experiment with different spice combinations to create your signature jerky blend.
  7. Safety First: Always ensure meat reaches 165°F during initial preparation to eliminate potential bacteria.

Nutrition Facts

Calories: 110kcal

Carbohydrates: 1g

Protein: 16g

Fat: 4g

Saturated Fat: g

Cholesterol: 40mg

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