Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl.

Marinade recipe for deer jerky. Once you've got your venison sliced to the thickness you want, it is time to add some flavors. Dehydrating using my excalibur dehydrator, i arranged the venison strips on the trays with enough space between strips to allow for proper air circulation. Mix venison with beer, soy sauce, worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl.

A marinade infuses the venison meat with flavor and helps to tenderize the meat. I found that one side was enough to give this deer jerky a great pepper flavor. To make this marinade, simply combine all of the ingredients in a bowl and whisk together.

Thin sliced venison is marinated for richer flavor and seasoned with red pepper flakes, cayenne, and habanero for a spicy kick. Web cut into 1/8″ to 1/4″ thick pieces. Making a marinade for venison jerky.

Web remove venison from the marinade and dry thoroughly with with paper towels. Bone dust barbecue seasoning and rub sriracha to taste freshly ground salt and pepper view instructions 3. If you want softer jerky, slice meat across the.

Cover with foil and refrigerate overnight or. (22) take your wild game and turn it into wildly satisfying jerky. Web 1 venison roast, at least 2 pounds 4 tbsp.

I prefer a little spicy jerky, so throwing in a ghost pepper was a must! There are a few simple reasons to marinade meat before dehydrating it to make jerky. Remove meat, spreading out to bring to room temp.