Beef or Venison Jerky Recipe
Description: Make and share this Beef or Venison Jerky recipe from lovewithrecipes.com. Perfect for those craving a savory snack packed with wild game flavors.
Recipe Category: Deer
Keywords: Wild Game, Meat, Weeknight
Yield: 3 pounds
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Sugar |
| 1/4 cup | Salt |
| 2 cups | Soy Sauce |
| 1 cup | Water |
| 1 cup | Red Wine |
| 1/2 cup | Onion Powder |
| 1/2 cup | Garlic Powder |
| 1/2 cup | Pepper |
| 1/2 cup | Tabasco Sauce |
| 3 lbs | Beef or Venison Meat |
Nutritional Information (per serving):
- Calories: 271.7
- Fat: 0.2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 20166.4mg
- Carbohydrates: 35.8g
- Fiber: 1.7g
- Sugar: 26.2g
- Protein: 20.4g
Instructions:
-
Trim the Meat: Begin by trimming all fat from the beef or venison meat. Removing excess fat ensures a lean and flavorful jerky.
-
Slice the Meat: Using a sharp knife, slice the meat with the grain to about 1/4″ to 1/2″ thick strips. Slicing with the grain helps achieve the perfect texture for jerky.
-
Prepare the Marinade: In a large bowl, combine soy sauce, water, red wine, sugar, salt, onion powder, garlic powder, pepper, and Tabasco sauce. Mix well until all ingredients are fully incorporated.
-
Marinate the Meat: Place the sliced meat into the prepared marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate overnight, allowing the flavors to penetrate the meat. Marinating for no less than 8 hours is recommended for optimal flavor.
-
Air Dry the Meat: After marinating, remove the meat from the brine and place it on a wire rack. Allow the meat to air dry for about an hour, ensuring excess marinade drips off. Do not rinse the meat before drying.
-
Prepare the Smoker: Preheat your smoker to the desired temperature. For traditional jerky, aim for a temperature between 160-180°F (71-82°C). Use your favorite fuel for smoking, whether it’s wood chips, pellets, or charcoal, to infuse the jerky with rich smoky flavor.
-
Smoke the Jerky: Once the smoker is ready, arrange the marinated meat strips on the smoker racks, leaving space between each piece for proper air circulation. Smoke the jerky for 12 to 16 hours, or until it has dried out to your liking. Check the jerky periodically and rotate racks as needed for even smoking.
-
Dehydrator Option: Alternatively, if you don’t have a smoker, you can use a dehydrator to make jerky. Arrange the marinated meat strips on the dehydrator trays and set the temperature to 160°F (71°C). Dehydrate the jerky for about 6 hours, or until it reaches the desired texture.
-
Enjoy Your Homemade Jerky: Once the jerky is fully smoked or dehydrated, remove it from the smoker or dehydrator and let it cool completely. Store the jerky in an airtight container or resealable bags for maximum freshness. Enjoy your homemade beef or venison jerky as a delicious snack or protein-packed treat on the go!
Whether you’re craving a savory snack for a wild game night or looking for a flavorful way to enjoy your favorite meats, this Beef or Venison Jerky recipe is sure to satisfy your cravings. With its perfect balance of sweet, salty, and smoky flavors, it’s bound to become a favorite among family and friends. So fire up the smoker or dehydrator and get ready to indulge in delicious homemade jerky that’s sure to impress! 🥩🔥
