Dominic Stone
Deer jerky, also known as venison jerky, is a type of dried meat product made from deer meat. It is often prepared using a dehydrator or oven, with the meat sliced into thin strips and seasoned with various ingredients such as soy sauce, brown sugar, and black pepper. The process of making deer jerky involves marinating the meat, drying it, and ensuring food safety by heating it to a minimum internal temperature. Deer jerky is known for its unique flavour, with a subtle gamey taste, and is considered a good source of protein and B vitamins. It can be purchased from specialty websites or made at home using different recipes and techniques.
| Characteristics | Values |
|---|---|
| Meat | Venison/Deer |
| Meat Type | Whole muscle |
| Meat Cut | Rump roast, eye round, round roast, muscle roast, hind quarter |
| Thickness | 1/8-inch slabs/slices/strips |
| Length | 1-inch wide strips |
| Marinade | Soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, onion salt, brown sugar, pineapple juice, water, wine, vinegar, spices, onion powder, succinic acid, garlic powder, white pepper, meat tenderizer, smoked paprika, red pepper flakes, black pepper |
| Marinade Time | 5 hours to overnight |
| Tenderizer | Meat tenderizer, sugar |
| Brine | 24 hours |
| Cooking Method | Dehydrator, oven |
| Cooking Time | 3-4 hours |
| Temperature | 160 °F |
| Storage | Airtight plastic container, Ziploc bag, airtight glass jars |
| Shelf Life | 1-2 weeks |
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What You'll Learn
How to make deer jerky at home
Making deer jerky at home is a straightforward process that requires only a few ingredients and a dehydrator, oven, or smoker.
Ingredients
To make deer jerky, you'll need deer meat, preferably from the rump roast and eye round, as these cuts yield several pieces of jerky and make it easier to cut against the grain. You'll also need ingredients for the marinade, such as soy sauce, brown sugar, Worcestershire sauce, black pepper, garlic powder, onion powder, coriander, and red pepper flakes.
Slicing the Meat
Before cutting your meat, partially freeze it to make it easier to slice. Cut the meat into thin, even slices, about 1/8 of an inch thick. Cutting it too thin will result in dry jerky, while cutting it too thick will increase the drying time. Ensure each piece is roughly the same size to avoid a mix of doneness.
Marinating the Meat
Place the sliced meat in a gallon-sized zip-top bag and add the marinade ingredients. Massage the meat gently to ensure the marinade is well-coated, then store it in the refrigerator for 8 to 24 hours. The longer it sits, the more tender and flavourful the jerky will be.
Dehydrating/Cooking the Jerky
Preheat your oven, smoker, or dehydrator to approximately 160-170 degrees Fahrenheit. If using a smoker or oven, place the marinated meat directly on the grill grates and cook for 2-3 hours. If using a dehydrator, place the meat on the trays, ensuring they don't overlap, and dehydrate until your desired consistency is achieved, usually around 2-2.5 hours.
Storing the Jerky
Once the jerky is cooked, store it in airtight containers or sealed zip-top bags in the refrigerator. It will remain fresh and flavorful for about two weeks.
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The best deer jerky to buy
Deer jerky is a tasty treat, and if you're looking to buy some, there are a few options available to you. You can either buy it premade or make it yourself at home.
Premade Deer Jerky
If you're looking for a convenient, ready-made option, you can buy deer jerky online from specialty websites like jerky.com. Their venison jerky is made with 100% whole muscle venison meat and is seasoned with natural ingredients like crushed black pepper, brown sugar, and pineapple juice. It's also inspected and approved by the USDA, ensuring it's preservative and MSG-free. The price for this product is usually $12.99, but it's currently on sale for $10.99.
Making Deer Jerky at Home
Alternatively, you can make deer jerky at home, allowing you to customize the flavours to your liking. This process can be done in an oven or a dehydrator, and there are a variety of recipes available online.
To make deer jerky, you'll need to start with either ground deer meat or deer meat cuts like rump roast or eye round from the hind legs. If using ground meat, mix in a marinade, and if using meat cuts, slice the meat against the grain to a thickness of around ⅛ to ⅜ of an inch. Then, soak the meat in a brine solution for 24 hours to make it more tender, followed by marinating it for at least 5 hours.
For cooking, preheat your oven to 160-170 degrees Fahrenheit, and place a pan or foil to catch drippings. Arrange the meat in a single layer and dehydrate for 5-8 hours until your desired texture is achieved. If using a dehydrator, follow the manufacturer's instructions for temperature and timing.
Some popular marinade ingredients include soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, onion salt or minced onion, brown sugar, and hot sauce. You can also find premade marinade mixes specifically designed for deer jerky.
Making deer jerky at home allows you to experiment with different flavours and customize the spiciness to your preference. It's a fun project to do at home, and you can involve your family, just like some people have fond memories of doing with their fathers and siblings.
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The best cut of meat for deer jerky
Deer jerky is a popular snack, and for good reason—it's tasty and tender. If you're thinking of making your own deer jerky, you'll want to start with the best cut of meat to ensure a delicious result. While almost every part of a deer can be used to make jerky, certain cuts will give you the best flavour and texture.
The rump roast and eye round are excellent choices for deer jerky. These large cuts from the deer's hind legs can yield several pieces of jerky. The muscle arrangement in the legs makes it easier to cut against the grain, resulting in tender jerky that's easy to chew. Aim for slices that are about ⅛ of an inch thick; any thinner and your jerky might dry out too much.
Another popular option for deer jerky is the backstrap, a cut from the loin that runs along the deer's back. It's a tender and flavourful cut that's perfect for jerky. If you're not partial to using the backstrap, the bottom round is another suitable alternative.
When preparing your meat, it's a good idea to partially freeze it first. This makes it easier to slice the meat into uniform pieces, which is important for even cooking. You can also brine the meat before marinating it to enhance tenderness and add a smoky flavour.
To make your jerky, you'll need to use a dehydrator or oven to heat the meat to a minimum of 160 °F, eliminating any harmful bacteria. Dehydrators with adjustable temperature settings and good air circulation are ideal for this task. With the right cut of meat and preparation techniques, you'll be well on your way to making delicious deer jerky.
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The best marinade for deer jerky
Deer jerky is a flavourful snack that can be made in the comfort of your own kitchen. The best marinade for deer jerky is one that is tangy and delicious, using just a few ingredients that you likely already have in your pantry. The marinade is just the base, so feel free to add more flavours to it.
The first step to making deer jerky is to slice the venison into thin, even pieces. The ideal thickness is around ⅛ to 3/8 of an inch. Freezing the meat partially before slicing makes the flesh firm and easy to cut. Once sliced, the meat should be soaked in a brine solution for 24 hours to make it more tender.
Next, the meat should be marinated for at least 5 hours, but preferably 8-12 hours. A longer marination time of 24 hours will result in more moist and tender jerky. The marinade should be massaged into the meat, and the meat should be refrigerated during the entire marination process.
A simple marinade recipe includes soy sauce, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, onion powder, ground coriander, and red pepper flakes. However, feel free to experiment with different ingredients, such as hot sauce, apple cider vinegar, or pineapple juice, to create your own unique flavour profile.
After marination, the meat should be dried thoroughly with paper towels and placed on a wire rack in a preheated oven at 160-170 degrees Fahrenheit. The dehydration process should take around 2-3 hours, depending on the thickness of the meat. It is important to keep an eye on the jerky frequently after the first hour and rearrange it as needed to ensure even drying.
Once the desired texture is achieved, the jerky should be allowed to cool in a zip-top bag, with the bag left partially open until steaming stops. The jerky can then be sealed and stored in the refrigerator, where it will remain fresh and flavorful for up to 2 weeks.
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The best way to cook deer jerky
Deer jerky is typically made from the venison meat of a deer. The best deer jerky is made from whole muscle venison, which is typically cut from the deer's hind legs. This arrangement of muscles makes it easier to cut against the grain, preventing long strips of tough-to-chew muscle fibres.
To make deer jerky, you will need to slice the venison into thin strips, ideally around 1/8 of an inch thick. Freezing the meat before slicing can make this process easier. Once sliced, the meat should be soaked in a brine solution for 24 hours to make it more tender. After this, the meat should be marinated for at least 5 hours. A typical marinade might include soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, and red pepper flakes.
Once the meat has been prepared, it can be cooked in an oven or smoker at around 170 degrees Fahrenheit, or in a food dehydrator. If using a dehydrator, follow the manufacturer's instructions, ensuring that the meat reaches an internal temperature of at least 160 degrees Fahrenheit to kill any harmful bacteria.
Once cooked, the jerky should be placed in a zip-top bag while still warm and left partially unsealed until it has cooled. Once cooled, the bag can be sealed, and the jerky can be stored in the refrigerator.
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Frequently asked questions
Deer jerky, also known as venison jerky, is a lean, flavorful meat harvested from deer, antelope, elk, and other ungulates. It is often used as a snack, providing a good source of protein and essential nutrients.
To make deer jerky, the meat is sliced into thin, consistent pieces, typically against the grain for a softer chew. The meat is then marinated for up to 48 hours before being dried or dehydrated.
Deer jerky is available from various retailers, both online and in-store. Popular brands include Chomps, Mountain America Jerky, Jerky.com, and Dublin Jerky.
