First Homemade Venison Jerky

I’ve wanted to try to make a batch of jerky for a while. After looking at a few recipes online, I got an idea of what I needed to do and went for it. Here’s a quick look at my first attempt at homemade venison jerky.

I started with about 5lbs of deer meat, roast cuts from the hams to be exact, and cut it into ¼” slices. For the marinade I used a 50/50 mixture of soy sauce and teriyaki sauce, brown sugar, garlic powder, black pepper, crushed red pepper, and a splash of Southern Comfort just for fun.

  

The sliced jerky was marinated overnight. I would like to have let it soak for longer, but I wanted to send some back to college with my younger sister.

After a good 12 hour marinade, I threaded the pieces onto bamboo skewers and hung them inside the smoker on the middle rack. I kept the lid off to keep of the smoker to keep the temperature low and to allow the moister to escape.

  

After about 6 hours of smoking the jerky was done. After it cooled I added a bit of sea salt and more crushed red pepper for a little more kick. The finished product was pretty dang good. I got a thumbs up from the little sis. She eats more jerky than anyone else I know.

For the next batch I’m going to allow for a longer marinade for more flavor. I’ll be sure and keep track of all my ingredients, measurements and cook times. Look for a follow up post in the upcoming weeks.

2 Responses

  1. Joni S says:

    Did you buy a smoker or devise one on your own?

  2. I used an electric smoker. You can get them for -$100. You can also use an oven. You’ve got to keep the temp as low as possible, and keep the door open the let the moister escape. Or you could always use a dehydrator.

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