1 1⁄2 teaspoons dried basil.

Cajun deer jerky marinade recipe. Whisk until evenly combined and the sugar is dissolved. Spicy, sweet, and savory marinades that are easy to make and are mouth watering! 1 tsp black pepper (peemon noir) 3 or 4 tsp tony chachere.

After marinating, i dried in my nesco dehydrator for 3 ½ hrs at 160f. There are a variety of ways to make deer jerky, these are your best options. This deer jerky recipe has a great marinade base with soy sauce and worcestershire sauce.

Since the meat was sliced very thin, it dried very quickly to a perfect finish. Venison only contains about half the amount of fat and calories as beef. We've got some tips to help you get the perfect sliced meat for jerky.

Cover the bowl with plastic wrap and place in the fridge to marinate overnight or for a few hours. It adds a powerful smoky flavor cut with sugary sweetness and just the right amount of tangy spice. Dash (or more) of hot sauce, cayenne pepper powder, or cajun seasoning.

Add the meat to the marinade and toss until all of the pieces are evenly coated. Combine all ingredients to create the marinade sauce, then marinate the meat for 10 to 12 hours turning occasionally. Combine soy sauce, worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag;

Thinner slices will result in a harder jerky, while thicker pieces may not dry all the way. Deer meat, liquid smoke, soy sauce, worcestershire sauce, cajun seasoning. The cayenne pepper, seasoning salt, and paprika just go so well with the vinegar based marinade.