Trim any fat or connective tissue.

Teriyaki deer jerky marinade recipe. Marinate six to 12 hours in the refrigerator, stirring occasionally. Web steps 1 in a medium bowl, combine the soy sauce, mirin, sugar, ginger, garlic, onion powder, and pepper. Cut meat into consistent strips about 1/4 thick (click here to read about the importance of meat thickness consistency ).

We love being able to tear into a hunk of meat that is salty, sweet, and just the right amount of pepper, with enough toughness to put up a fight. Web 2 teaspoons of liquid smoke. Web my roam diary > food food >

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. Web ingredients ½ cup teriyaki sauce ½ cup worcestershire sauce ½ cup brown sugar ⅓ cup soy sauce 3 tablespoons liquid smoke flavoring 1 tablespoon ground black pepper 1 tablespoon onion powder 1 tablespoon garlic salt 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon hot pepper sauce 1 pound venison, cut into 1/4 thick strips. Transfer over to your dehydrator, or wire rack and dehydrate.

1¼ tablespoons of red pepper flakes. Cut into one inch wide strips. The pieces with pepper also had that great flavor with the extra little kick of the fresh cracked black pepper.

Add strips to marinade and seal the bag. Web smoky chipotle marinade recipe gather your ingredients before you begin and make any necessary substitutions ahead of time. Web mix all the ingredients in a bowl.

Jimmy's teriyaki deer jerky had a nice strong teriyaki flavor. Web this jerky was dehydrated for 2.5hrs at 165f & 1hr at 145f. 2 teaspoons of garlic powder.