Autumn Venison Jerky Recipe
- 2 pounds Venison
- 1/4 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tbsp packed light brown sugar
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp garlic powder
Once you have your ingredients setup you are ready to make a delicious homemade deer jerky.
Putting It All Together
- Trim the venison of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
- Remove the steak from the freezer and thinly slice the meat into long strips.
- Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
- Place the bag into the refrigerator for 12 to 24 hours.
- Remove the meat from the brine and pat dry.
- Evenly distribute strips of meat onto trays of food dehydrator. Check out food dehydrators that I use here.
- I recommend drying 4-6 hours. I enjoy my jerky a little moist, not breaking.
- If using a commercial dehydrator, follow the manufacturer’s directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.