Are you looking for a delicious and satisfying snack that’s also incredibly easy to make? Look no further! This deer jerky recipe using liquid smoke is the perfect blend of savory, smoky flavor and satisfying chewiness. It's a fantastic way to preserve your venison harvest or simply enjoy a healthy and protein-packed treat. This recipe is perfect for those seeking easy recipes, healthy meals, or quick dinner ideas – though it's not exactly a dinner, it's a fantastic addition to any snack or appetizer spread.
Ingredients:
- 2 lbs venison, thinly sliced against the grain (about 1/8 inch thick)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for added heat)
Instructions:
Step 1: Prepare the Marinade
In a large bowl, whisk together the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, and red pepper flakes (if using). This marinade is the key to achieving that incredible smoky flavor.
Step 2: Marinate the Venison
Add the thinly sliced venison to the bowl and ensure all the meat is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more flavorful your jerky will be.
Step 3: Dehydrate the Jerky
Preheat your dehydrator to 160°F (71°C). Arrange the marinated venison slices in a single layer on the dehydrator trays, making sure they don't overlap. Overlapping will cause uneven drying and potentially lead to mold.
Dehydrate the jerky for 8-12 hours, or until it's completely dry and leathery to the touch. The exact drying time will depend on the thickness of your slices and the humidity in your environment.
Step 4: Cool and Enjoy!
Once the jerky is completely dry, remove it from the dehydrator and let it cool completely. This prevents the jerky from becoming sticky. Store your homemade deer jerky in an airtight container in a cool, dark, and dry place. This homemade jerky will last for several weeks, if stored properly.
Cooking Tips for the Best Homemade Jerky:
- Thinly sliced meat is key: The thinner your slices, the faster and more evenly they'll dehydrate. Aim for about 1/8 inch thickness.
- Don't overcrowd the dehydrator trays: This prevents proper airflow and can lead to uneven drying and mold growth.
- Check for dryness: Use the "bend test" to check for doneness. The jerky should be leathery and not bend easily.
- Experiment with flavors: Feel free to adjust the marinade to your liking. Add other spices, such as paprika, cumin, or chili powder, for a unique flavor profile.
Variations:
- Sweet and Spicy Jerky: Increase the brown sugar and add more red pepper flakes.
- Teriyaki Jerky: Replace the soy sauce with teriyaki sauce.
- Garlic Lover's Jerky: Add extra garlic powder and a few cloves of minced fresh garlic to the marinade.
Nutritional Information (per ounce, approximate):
This information is an estimate and will vary based on the specific ingredients used and portion size.
- Calories: Approximately 70-80
- Protein: Approximately 10-12g
- Fat: Approximately 3-5g
- Carbohydrates: Approximately 1-2g
This deer jerky recipe is a perfect example of delicious dishes made with homemade cooking, providing a healthy and flavorful snack. Enjoy!