Web 2 teaspoons garlic powder soy sauce sprinkle the mixture (without the soy sauce) on sliced meat in a shallow bowl or dish.

Marinating deer jerky. Cook to an internal temperature 165°f. I use the nesco snackmaster encore and find it. Web the best deer jerky has a balance of salty and sweet flavors.

Using a sharp knife really helps slice through meat that is. Why deer meat marination time matters marinating venison for jerky plays a crucial part in the finished flavor and texture of the jerky. You need to let the meat marinate for at least 12 hours and up to 24 hours.

With a marinade that includes soy sauce, worcestershire sauce, beef stock, molasses, and cayenne, the jerky is packed with flavor. Remove venison from the marinade and shake off excess. 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.

Venison roast 1 cup soy sauce 1/2 tsp. This helps the jerky dehydrate a lot faster. If you cut it into regular long thin strips, it will take longer.

Usually, it takes 10 to 12 hours for my jerky to finish, but this time most pieces were done. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. Now cover the bowl and put it in the refrigerator.

Deer jerky this deer jerky recipe is perfect for meat lovers. Red wine vinegar 1/2 tbsp. Web marinating your venison jerky.