Sliced Deer Jerky Recipes

Sliced Deer Jerky Recipes
Sliced Deer Jerky Recipes

Our top four sliced deer jerky recipes with step-by-step directions and tips.

Lazy Girl Deer Jerky

Ingredients:

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Yield: 70 Slices

Serving Size: 2 Slices

Calories: 42

Fat: 1 g

Carbohydrates: 1 g

Hot Girl Deer Jerky

Ingredients:

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Yield: 70 Slices

Serving Size: 2 Slices

Calories: 50

Fat: 1 g

Carbohydrates: 2 g

Spicy Girl Deer Jerky

Ingredients:

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Yield: 70 Slices

Serving Size: 2 Slices

Calories: 51

Fat: 1 g

Carbohydrates: 3 g

Frisky Girl Deer Jerky

Ingredients:

Stay Healthy

Yield: 70 Slices

Serving Size: 2 Slices

Calories: 48

Fat: 1 g

Carbohydrates: 2 g

Watch and Follow...

Getting it done:

First thing is first, and regardless of what part of the deer you are going to make your deer jerky from, or if it’s sliced or ground jerky, please remove all sinew, fat, gristle, and anything that isn’t beautiful red meat. It’s gross and it affects the taste and texture.

You can use whatever deer meat you have available, but the hams are the easiest to work in my opinion. The reason is that the hams allow you to cut more uniform pieces for the deer jerky. Certain parts of the shoulders are good for sliced jerky too.

It’s easier to cut the meat if it is placed in the freezer for maybe 20 minutes beforehand, just long enough for it to firm up. Use disposable gloves to help you get a grip on the meat so you can make better cuts. Cut the deer meat into 1/8 inch thick pieces/strips. The length is not really important.

Mix all of the dry ingredients together in a medium-sized bowl and then add the wet ingredients and mix well. Line a large bowl with a gallon-sized freezer bag and place the deer jerky slices into the bag and pour the liquid mixture over the meat. Move the deer meat around inside the bag and make sure all of the meat is fully covered with the liquids. Press the excess air out of the bag as best as you can, seal it, and refrigerate.

Let it marinate for at least 2-3 days–Yes, I said 2-3 days. The longer the meat soaks, the better the flavor. At least twice a day, get the soaking deer meat out of the refrigerator and mix it up. This helps to ensure that all of the slices of deer meat are getting flavored.

When you’re ready to dehydrate, place a strainer in the sink and dump the deer meat into it, and let it sit for a few minutes. While it’s draining, lay out a large piece of wax paper and cover it with two layers of paper towels and rip off several paper towels to use later. Now lay the strips of meat, one by one, on the paper towels in a single layer.Pat each piece dry with paper towels, but not too dry. Don’t squeeze it out or anything–make sure you can still see some moisture.

Place each piece in a single layer on the dehydrator trays. Do not overlap and please allow space between the pieces of meat so the heat and air can circulate well. Continue with layers as needed. When the dehydrator is full put the top on, plug it up, set the correct temp, and wait!

All dehydrators have instructions of what temperature to use and it will tell you an estimated amount of time it will take. They are not all the same, so please read the instructions to your dehydrator. I have a NESCO® brand dehydrator and I put it on the highest setting and it usually takes between 4-6 hours to get done.

When is Jerky Done

Take a piece of jerky out of the dehydrator and bend it.

  • If it bends only a little and then breaks, it’s done!
  • If it bends very easily or feels very moist, it’s not done.
  • If it doesn’t bend, but breaks, it’s overdone.

 

When the jerky is done, lay the slices on paper towels and let it stand for a couple of hours so any remaining fat or oils can be absorbed. Then put it in a freezer bag and refrigerate it. If you make a lot, I would freeze the rest in vacuum seal bags.

Sliced Deer Jerky Recipes
Sliced Deer Jerky Recipes by DeerRecipes.online

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