It's super simple and you can make sure there's no sugar or preservatives in it!

Deer jerky marinade recipe. Slicing against the grain = less chewy / soft jerky. Then mix the soy sauce and the liquid smoke (if you're using it) in a large bowl and add the meat. Web marinade deer meat for 24 hours in the marinade mixture, covered, in a cold part of the refrigerator.

Ground black pepper 1 tsp whole peppercorns 1 tsp. 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. Trim any fat or connective tissue.

Then, place the meat on a rack and let it air dry for at least 4 hours. (the bowl will keep it from making a huge mess in case the bag leaks) It can quick start the drying process as well as tenderise the meat you are using.

Mix venison with beer, soy sauce, worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed.

A marinade infuses the venison meat with flavor and helps to tenderize the meat. Sprinkle meat evenly with the garlic powder. Add strips to marinade and seal the bag.

This marinade is a great way to add a unique flavor to your deer jerky. Cover with foil and refrigerate overnight or. Michael pendley you can make jerky out of just about any lean meat.