Usually, it takes 10 to 12 hours for my jerky to finish, but this time most pieces were done.

Marinating deer jerky. If you cut it into regular long thin strips, it will take longer. Marinating helps to tenderize the meat and adds depth to the overall taste. Web there are a few things you’ll need to start with:

Web the best deer jerky has a balance of salty and sweet flavors. Web marinating your venison jerky. Season with garlic powder, onion powder, pepper, and sugar;

Web place zip top bag into a bowl and turn the edges over (helps bag to stay open while you add other ingredients). Web 2 teaspoons garlic powder soy sauce sprinkle the mixture (without the soy sauce) on sliced meat in a shallow bowl or dish. After about 16 hours it will have absorbed all or most of the soy sauce mixture.

Using a sharp knife really helps slice through meat that is. Web removing all fat and gristle from venison. Follow these steps to marinate your deer meat:

Continue until the meat is used up. 5 pounds venison, trimmed, sliced ¼ inch thick; Mix venison with beer, soy sauce, worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl.

Cook to an internal temperature 165°f. Prague powder #1 3 tbsp. Using a temperature of 160°f to 180°f will help ensure the exterior of the meat doesn’t form a crust that prevents the inside moisture from properly evaporating.