Dehydrated Deer Beer Jerky
Recipe by:
Phillip Miller
Lean deer meat gets marinated in beer and spices to perfection overnight. Then dehydrated. It takes a while to make, but it is relativly easy, and well worth the wait. My whole family loves it and i bet yours will too.
Ready in 14 hours 15 mins
Added to favorites by 5 cooks
Ingredients
Makes: 1 pound
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1 (12 ounce) can or bottle beer (I use Bud Light(R))
- 1 teaspoon curry powder
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper (or more for hot jerky)
- 1 teaspoon minced fresh garlic
- 1/2 teaspoon ground ginger
- 2 pounds lean venison meat, cut into 1/4-inch-thick strips
Preparation method
Prep: 15 mins | Cook: 6 hours | Extra time: 8 hours, marinating1.
Add all of the marinade ingredients to a zip-top plastic bag. Mix to combine, then add the venison strips and mix until evenly coated with the marinade. Squeeze the air out of the bag and seal closed. Marinate in the refrigerator 8 hours to overnight.
2.
Drain the marinade from the meat, and pat the venison dry with paper towels. Arrange the meat strips in your food dehydrator. Do not let the strips touch.
3.
Dehydrate at 165 degrees F until dry, 6 to 8 hours. Your dehydrator may have other time specifications for jerky. If it does follow its time recomendations for beef jerky.
Last updated:
Mar 20 2013
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