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Keywords: venison jerky, barbecue venison marinade Recipe Yield: 1.5 - 2lbs Recipe Ingredients: 1 ½ to 2 pounds hind quarter meat; ½ cup brown sugar; ½ cup ketchup; ½ cup low sodium soy sauce; 4 teaspoons chili powder; 1 tablespoon hickory smoked salt; 1 teaspoon dry mustard powder;
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Begin by slicing partially frozen venison into thin strips (1/4" inch thickness). In a large mixing bowl, combine the soy sauce, Worcestershire sauce, garlic powder, onion powder, maple syrup, black pepper, and apple cider vinegar. Mix well to combine. Add the sliced venison to the marinade, making sure that each piece is fully coated.
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Directions. Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside. Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly.
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BBQ VENISON JERKY RECIPE. Cut meat into consistent strips about 1/4" thick (click here to read about the importance of meat thickness consistency ). Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours.longer is better.
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Mix the jerky around so that all the pieces are coated in the mixture. Release all the air from the bag and marinate for 6-24 hours. The longer you marinate the more intense of a flavor! When the meat is finished marinating, strain any excess marinade in a colander. The jerky should soak up about half of the marinade.
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Pre-heat to 160 degrees. Remove the meat from the marinade and squeeze off excess liquid. Lay each piece of meat on a metal grid or pizza screen. If you have the time and space, let the pieces air-dry for a few hours in the refrigerator so it will absorb more smoke. Smoke the venison for 3 to 4 hours.
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To make venison jerky in the oven, arrange the pieces on oven-safe racks and place a sheet pan beneath them to catch the drippings. Then, set your oven to the lowest possible temperature (usually around 170 degrees) and put the meat inside. Check it for doneness after four hours, leaving it in longer as needed.
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If you are cooking the jerky in the oven, heat the oven to 175 degrees F. Placed a wire cooling rack on top of a baking sheet. Lay the strips of beef on top of the cooling racks in a single layer. Bake until the beef jerky is dry, firm but still a little bit pliable. This process should take about 4 hours in the oven.
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Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook. Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed.
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Place the sliced venison in a heavy-duty zip-top bag and pour the jerky brine over. Remove as much air from the bag as possible and seal. Massage the bag well to make sure the brine is covering all the pieces. Lay the bag flat in the refrigerator and marinate for a minimum of 12 hours, turning the bag once or twice.
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Freeze venison until firm and solid enough to slice easily. Cut into 1/8-inch slices with a a sharp knife or slicer, then cut slices into strips 1 and 1/2 inches wide. Meanwhile, blend remaining ingredients and pour over venison strips that have been arranged in rows in a shallow baking pan. Marinate overnight in refrigerator.
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Vacuum seal extra smoked deer jerky before freezing it to avoid freezer burn if possible. Lay the sliced venison jerky as flat as you can when you are placing it on the jerky racks to ensure even cooking. Drizzle extra jerky rub/ marinade on top of the sliced venison jerky after the 12-24 hour marinading period.
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Preheat your oven to the lowest setting (usually around 175-200°F/80-93°C). Alternatively, you can use a food dehydrator or smoker. Remove the venison from the marinade and blot off excess moisture with paper towels. Arrange the venison slices on a baking sheet, wire rack, or dehydrator trays.
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Smoke the jerky for another 30 minutes (3 hours total) and pull the grill grate off using hot pads. Bring the grill grate into the kitchen where you have your dehydrator warmed. Line your dehydrator with the deer jerky meat and keep it in the dehydrator for another 5-6 hours. This timing will depend on a number of factors, so just make sure you.
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Start preparing your marinade. In a large mixing bowl, stir all of the ingredients together. Then, add meat and let marinate several hours, or overnight. You can marinate in a plastic bag or in a glass container. Place the meat strips on the dehydrator trays. Set your dehydrator on the jerky setting (155*F, 68*C).
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Step 3: When ready to cook, drain the meat in a colander, discarding the marinade. Arrange the meat slices on a wire rack over a sheet pan and blot dry with paper towels. Step 4: Set up your smoker according to the manufacturer's directions and preheat to 200° F. Add the wood as specified by the manufacturer. Lightly oil the smoker racks.
