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


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

About My Moms Deer Jerky

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