This post is written by my loving husband… the hunter. He has been hunting with his family his entire life.
Take it away, Luke…
I grew up on a cow/calf and corn/soybean/ alfalfa farm in little Walnut Grove, MN, home of the historical Laura Ingalls Wilder. Hunting has always been a part of my 4th generation family, and I look forward to returning every year to spend time with my family and a few friends. I also feel it’s vitally important to pass these traditions along, so I’ve been bringing my boy, Andrew, with me since he’s been 4 years old, just old enough to sit still for a couple hours, but he still needs to be carried out to the tree stand.
This year, we took a healthy doe that was raised in our alfalfa fields.
We’ve always processed our own deer, and this year, we made venison jerky.
If you love jerky but don’t like paying high grocery store prices or all the nitrates and other preservatives added, here’s a simple yet delicious way to make your own venison jerky recipe from home.
In this example, we’re going to use a venison roast, but you can also substitute beef, preferably a roast cut.
Delicious and Homemade Venison Jerky Recipe
Venison Jerky Recipe Ingredients:
- 1-pound boneless venison roast
- 4 tablespoons Braggs Liquid Aminos — where to find
- 4 tablespoons Worcestershire sauce
- 3 tablespoons liquid smoke flavoring — where to find
- 2 tablespoons brown sugar
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- 1/2 teaspoon salt
- Dehydrator — here is the one we have and my wife LOVES it!
- Meat Slicer (or strips of deer jerky steak)
- Meat Grinder (if you want to make ground jerky strips using the jerky gun) — we use this one that attaches to our mixer
- Jerky gun for strips
- Vacuum sealer for freezer storage
Venison Jerky Recipe Directions:
- Slice meat into 1/8” to ¼” wide trips
- In a large releasable plastic bag, combine Braggs liquid aminos, Worcestershire sauce, liquid smoke, sugar, pepper, garlic powder, onion salt and salt.
- Seal bag and refrigerate 4 to 8hours, making sure to distribute marinade evenly.
- For the ground jerky, grind the meat after it marinates
- Use the jerky gun to make strips
- For Oven: Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of the oven to catch drips or line with aluminum foil and dehydrate for 8 hours.
- For Dehydrator: 155 degrees for 8 hours.