Web grind the venison, bacon, and dried berries.

How long do you marinate deer meat for jerky. Before you can make jerky, you'll need to prepare the meat. Web directions combine soy sauce, worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; Web arrange the meat in a single layer directly on the grill grates.

The ideal marinating time for deer jerky depends on factors such as the meat’s thickness, your desired flavor intensity, and safety considerations. One cup of liquid isn’t a lot, but you don’t need your deer meat swimming in it. This starts with selecting the best cut of venison for jerky meat.

It is possible to make jerky safely without it, though you need to be careful. Web take each piece of meat and dip it completely into marinade to coat it thoroughly and evenly. While the minimum marination time works just as well, ideally, you should try to leave the jerky marinated for longer for a deeper and more pronounced flavor.

You’ll need a marinade to tenderize your deer jerky and add flavor. We like to use the top round and eye of round, but the sirloin, rump roast, and neck will work well for jerky meat. In this way, the marinade would seep through the flesh of the meat.

Web a little goes a long way. Submerging the meat in water will speed up the thawing process immensely. Put the meat and berries in a large bowl and add the other ingredients.

Web generally speaking, the marination process for beef jerky should take anywhere between 6 hours to an entire day. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. You just need to cover it.