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


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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


  • 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.
  • 5*NOTE*
    Jerky should NOT have any moisture in it when done AND should NOT be brittle
    Store in airtight container or Ziploc bag

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About My Moms Deer Jerky

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

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