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Home » venison jerky

venison jerky

August 20, 2013 By Angi Schneider 6 Comments

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One of things that has been on my To Do list for probably 6 months has been to clean our our deep freeze. And last week we accomplished just that.

We had quite a bit of venison in there and when we processed it, we did it really quickly and every thing was in really large pieces which is not very helpful for the 5 0’clock rush. We pulled it all out and either canned it or made jerky with it. We canned 22 quarts and have made 4 large batches of jerky. Just in time for hunting season to start in a couple of months.

Gabriel is our resident griller and smoker. So we just let him do his thing.

The first thing that needs to happen is the venison needs to be cut into thin strips. Then marinate for at least 6 hours. (recipe at the bottom of post). Then put on the smoker for another 5-6 hours depending on how much smoke flavor you like.

After we pull it off the smoker we finish it off in the oven. Right on the top rack with a large baking sheet on the bottom rack. I know the picture shows something different, we learned after this batch that the smaller pieces of meat can fall through rack and land on the oven coils.

We set the temperature to 150 degrees and use a wooden spatula to prop the door open a little.

 
The final product…yum. We store our jerky in zip lock bags in the freezer. I’m guessing if you are absolutely sure there’s no moisture left you could store at room temperature, but I just feel better with it being in the freezer.
 
 
Marinade for Venison Jerky
 
1/2 cup soy sauce (I use a traditionally processed one)
1/4 cup Worcestershire sauce (Lee & Perrin has one that doesn’t have corn syrup)
2 tsp. onion powder
1 tsp. course black pepper
1 tsp. garlic powder
 
This is for about 4 pounds of venison.
 
Feel free to use this as a guideline and adjust the recipe to suit your tastes.
 
Enjoy!
 
This post is shared at Barn Hop, Mostly Homemade Mondays, Tasty Tuesday, Backyard Farming Connection,  Frugal Days, Sustainable Ways, Homemaking Blog Hop, Simple Living Wednesday, What We Learned Wednesday, BBQ Block Party, Simple Lives Thursday, Self Sufficient HomeAcre, From the Farm, Small Footprint Friday, Farm Girl Friday, Little House in the Suburbs,

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Filed Under: In the Kitchen, Recipes

Comments

  1. Patty says

    August 20, 2013 at 2:33 pm

    Yum, it looks good. I have never made jerky but plan to sometime in the future.

    Reply
    • Angi Schneider says

      August 21, 2013 at 2:28 pm

      It’s pretty time consuming as in it takes many hours from start to finish but it’s really easy. And yummy.

      Reply
  2. Shawna Williams says

    August 30, 2013 at 2:35 am

    I love Jerky but have never tried venison jerky. The marinade sounds very good. I found your post very interesting as I have never known the process. Thank you for sharing on the BBQ Block Party. Hope you have a wonderful holiday weekend and hope to see you next week.
    Easy Life Meal & Party Planning

    Reply
    • Angi Schneider says

      August 30, 2013 at 1:08 pm

      Thanks, Shawna. Thanks for hosting the Block Party. Have a great weekend.

      Reply
  3. Lisa Lynn says

    September 4, 2013 at 12:48 pm

    This looks yummy Angi! Thanks for sharing on The HomeAcre Hop 🙂
    Hope to see you again tomorrow…

    http://www.theselfsufficienthomeacre.com/2013/09/the-homeacre-hop-35.html

    PS: I chose your post as a feature!

    Reply

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