Web instructions mix all marinade ingredients together add in meat strips, and stir to combine cover tightly with plastic wrap and refrigerate overnight arrange jerky on racks to maximize air flow and dry in oven at 150º, or as directed in a dehydrator when completely dry, store in airtight containers.

Deer jerky marinade recipe dehydrator. Cut the pieces thin and small. Remove venison from the marinade and dry thoroughly with with paper towels. Cover and refrigerate for at least 8 hours, or overnight.

Place a metal screen in the dehydrator so that you can remove it easily when it’s done. Instead of using one of the worcestershire sauce bottles at your local store, try making my homemade version of keto worcestershire sauce to keep your net carbs at a minimum. Web preheat your smoker or oven to approximately 170 degrees f.

Web this will ensure that it is evenly dehydrated. Spread the meat in a single layer on the drying racks in the dehydrator. Mix it all together in a ziplock bag and your regular marinade is done.

This recipe strictly calls for a dehydrator, so if your only option is an oven it may be best to tuck this one away until after you open up that dehydrator you. Place into a resealable plastic bag, and squeeze out the air. Make delicious and healthy venison jerky out of a venison roast with this simple tutorial including the best venison jerky marinade and seasoning and instructions to make it in a dehydrator or an oven!

Web 0 seconds of 48 secondsvolume 0%. You can use a meat slicer if you want. Removing all fat and gristle from venison.

Remove the meat when it reaches the desired level of dryness. Drain the meat from the marinade, discarding the marinade. Web it requires three pounds of fresh venison, two minced garlic cloves, one large diced onion, one teaspoon of ground pepper and one teaspoon of liquid smoke, and in the end one cup of worcestershire sauce and one cup of soy sauce as well.