Traditional Deer Jerky

This classic deer jerky recipe captures the essence of traditional preservation methods, offering a rich, savory flavor with a satisfying chew. The blend of soy sauce, Worcestershire sauce, and spices creates a mouthwatering taste that highlights the natural flavors of the venison. Perfect as a high-protein snack, this jerky is easy to make and ideal for outdoor adventures or as a protein-packed treat.

Ingredients:

• 2 pounds deer meat (venison), sliced thinly against the grain
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon brown sugar (optional, for sweetness)

Instructions:

1. Trim any excess fat from the deer meat and slice it into thin strips, about 1/8 inch thick.
2. In a large bowl, combine soy sauce, Worcestershire sauce, liquid smoke, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, and brown sugar. Mix well.
3. Add the sliced deer meat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 6 hours, preferably overnight for maximum flavor.
4. Preheat your dehydrator or oven to 160°F (70°C). If using an oven, line a baking sheet with aluminum foil to catch drips and place a wire rack on top.
5. Remove the meat from the marinade and pat dry with paper towels to remove excess liquid.
6. Arrange the meat strips in a single layer on the dehydrator trays or wire rack, making sure they do not overlap.
7. Dehydrate for 4 to 6 hours, or until the jerky is dry and firm but still slightly pliable. If using an oven, check after 3 hours and rotate the trays as needed.
8. Once done, let the jerky cool completely before storing it in an airtight container. It can be kept at room temperature for a week or refrigerated for longer shelf life.