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Sliced the deer meat thin, now have it marinating in a concoction of spices and sauces that were available at the time. Will let it absorb the marinade for next few days in the fridge...then break out the dehydrator to make that delicious tough to chew favorite called JERKY.

More pics to follow!

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Deer meat laid out on seven trays of the dehydrator, smell nice and spicey! Dehydrator on High at 160*F to seal outer layer quickly then will turn down to 130*F for a day or two as needed. Will be rotating trays as time passes along while removing thinner slices of meat as they get to the dryness I like.

Found this venison jerky recipe I'll try next time:

https://www.wideopenspaces.com/venison-jerky-recipe/?utm_source=facebook&utm_medium=test&utm_term=prep4shtf&utm_campaign=prep4shtf



The Only Venison Jerky Recipe You'll Ever Need
LaurasWildKitchen

Posted by Wide Open Spaces Recipes

Don't get cute with your venison jerky recipes; stick with something proven like this one.

Most hunters love to eat the meat they have themselves hunted, and there's no doubt that deer jerky appears near the top of the list of their favorites.

While the cuisine craze that has taken over the world of online recipes continues to influence even the most basic dishes (bacon-infused ice cream, anyone?), sometimes keeping things basic with common ingredients and avoiding extensive preparation and cooking procedures just makes sense. It's not all about fancy venison steaks, stuffed back straps, or slow-cooked venison roasts.

After all, if you're making something like home style venison jerky, you don't want to get caught up in extreme flavors and take away from the great taste of venison or elk meat. You don't want to waste too much prep time, and you don't want to buy tons of specialized ingredients.

To all the passionate hunters, try this original recipe of marinated venison or elk jerky, and keep it simple. Feel free to add more complex ingredients if you wish, but the basis of a good jerky marinade starts with these essentials. Mind you, if you follow it directly, you should still end up with one of the best venison jerky batches you've ever made.

Here's hoping your fall hunting season is successful enough to provide you with plenty of elk or deer meat to make jerky with.
Marinaded Venison or Elk Jerky

Ingredients

For every 1 pound of venison or elk meat, you will need:

4 tbsp. soy sauce
4 tbsp. Worcestershire sauce
1 tbsp. ketchup
¼ tsp. ground black pepper
1 large or 2 small fresh garlic cloves, pressed or ¼ tsp. garlic powder
¼ tsp. onion powder
¾ tsp kosher salt
red pepper flakes to taste

Directions

Using a sharp knife, slice your elk or venison into ¼-inch pieces. If you want softer jerky, slice meat across the grain (it helps if it is still partially frozen), or if you like chewier jerky, slice it with the grain (it will need to be totally defrosted for this). You can use ground meat as well, but will need a jerky gun.
In a large bowl or pan combine the marinade and pour it over the meat. Cover with foil and place it in the fridge overnight or up to 24 hours, stirring it occasionally to make sure all the meat stays covered by the marinade.
Drain the marinade from the meat and discard.
Place the jerky slices on dehydrator trays so that they are not touching. Set the dehydrator to 155° and dehydrate for about 6-12 hours. The cook time shouldn't vary much outside of those limits.
Check the jerky periodically to see that it does not get over-dried. It is done when it is completely dry yet still pliable, not crumbly.
The jerky should be stored securely, preferably in a zip lock bag, and eaten within a month if it isn't frozen. Note that drying the jerky slightly longer keeps it better longer, but is harder to chew.

You know you can buy a bag of beef jerky any time you want, but have you ever actually looked at the nutrition facts on those things? Having a homemade deer jerky recipe is something we should all have in our back pocket.

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Had a slow start....

While I was out, Wifey plugged in her Instata-Pot pressure cooker into the same outlet as I had my dehydrator plugged in. The resulting over current draw of both appliances tripped the GFI plug for the kitchen counter / island outlets which are daisy chained from the single GFI receptacle.

The GFI was HOT to the touch and wouldn't reset, waited an hour still no reset, tried again this morning and it looks like it's a drive out to the hardware store for me! I probably have one in the barn on my electrical stuff shelf but since it's it the house, a brand new one is in order.

Got the dehydrator going again last night, it's setting on my mobile work table plugged into the kitchen wall outlet blowing hot air. :fing32:

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I use a similar recipe, except steak sauce instead of ketchup. I grind my venison & use one of the Cabela's "jerky squirters".
 

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I grind my venison & use one of the Cabela's "jerky squirters".
I may have to invest in a Jerky Squirter, have plenty of meat in freezer to grind up. :tango_face_grin:

Are you happy with that model from Cabela's??

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This is what's left after my granddaughter and I have been grazing on the deer jerky all day.

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I grind my venison & use one of the Cabela's "jerky squirters".
grnspot,

What ever you do....don't type in "jerky squirters" on the Amazon search engine!! :sidelaugh

Best search "Beef Jerky Gun"!

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I may have to invest in a Jerky Squirter, have plenty of meat in freezer to grind up. :tango_face_grin:

Are you happy with that model from Cabela's??

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It's worked well for several years now!
 

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Found a good buy on lean beef roasts at the grocery store along with $10 picnic hams and $10 whole turkeys this past weekend. Purchased two of each, sliced the ham into sandwich meat freezing the extra bags for later. Will begin thawing the whole turkeys Wednesday night to smoke this weekend. The beef I sliced thin and put in the dehydrator with Richard's BBQ sauce glazing the meat.

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