Herbed Deer Jerky

This Herbed Deer Jerky combines traditional jerky-making techniques with a creative blend of herbs and spices for a unique flavor profile. The savory notes of garlic and rosemary complement the rich taste of the deer meat, making it a protein-packed snack that's perfect for outdoor adventures or as a gourmet treat. This recipe is also gluten-free and low in carbohydrates.

Ingredients:

• 2 pounds deer meat (trimmed of fat and sliced thinly against the grain)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon brown sugar (optional, can be omitted for low-sugar)
• 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions:

1. In a large mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, smoked paprika, black pepper, rosemary, thyme, brown sugar, and red pepper flakes. Mix well.
2. Add the sliced deer meat to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 6 hours, preferably overnight.
3. Preheat your dehydrator according to the manufacturer's instructions. If using an oven, preheat to the lowest temperature setting (around 160°F or 70°C).
4. Remove the meat from the marinade and pat it dry with paper towels to remove excess moisture.
5. Arrange the meat slices in a single layer on the dehydrator trays or on a baking sheet lined with parchment paper, ensuring they do not overlap.
6. Dehydrate the meat for about 6-8 hours in a dehydrator or 4-6 hours in the oven, checking for doneness. The jerky should be dry but still pliable.
7. Once done, let the jerky cool completely before storing it in an airtight container.