My Moms Deer Jerky

Amethyst Pendragon


I love deer meat and my mom makes this every year and it goes so fast


★★★★★ 1 vote

30 Min
7 Hr


  • 1/2 c
    soy sauce
  • 1/2 c
    worcestershire sauce
  • 2 tsp
    garlic salt
  • 1 tsp
    liquid smoke flavoring
  • 1 tsp
    lemon pepper
  • 2 to 4 lb
    venison chops
  • 2 tsp
  • 2 tsp
    onion powder
  • 1 tsp
    black pepper
  • 1 Tbsp
    tabasco sauce

How to Make My Moms Deer Jerky


  1. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  2. Cut deer into long strips about 1/8 to 1/4 in. thick.
  3. In a large releasable plastic bag, combine all ingredients Place meat in, and close bag. Refrigerate for 36 hours. Knead occasionally, to evenly distribute marinade.
  4. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.
  5. *NOTE*
    Jerky should NOT have any moisture in it when done AND should NOT be brittle
    Store in airtight container or Ziploc bag

Printable Recipe Card

About My Moms Deer Jerky

Course/Dish: Other Snacks
Hashtags: #jerky, #snacks

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