Jerky is the food of adventurers, the pub snack of champions and a godsend to atkins dieters.
Beer-Marinated Deer Jerky
When making beef jerky in the kitchen oven, you need to pay attention to these four important things that said, nowadays we make beef jerky not for it's long shelf life without refrigeration but for its great recipe for oven jerky.
Recipe Summary Beer-Marinated Deer Jerky
Lean deer meat marinated in beer and spices to perfection overnight, then dehydrated. The jerky takes a while to make, but it is relatively easy, and well worth the wait. My whole family loves it and I bet yours will too.Ingredients | Beef Jerky Recipes Without Soy Sauce
2 pounds lean venison, cut into thin strips
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
½ cup soy sauce
½ cup Worcestershire sauce
1 tablespoon salt
1 teaspoon minced fresh garlic
1 teaspoon curry powder
½ teaspoon ground black pepper, or more to taste
½ teaspoon ground ginger
Directions
Removing all fat and gristle from venison.
Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight.
Remove venison from the marinade and shake off excess. Discard the remaining marinade.
Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces.
Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.
Your dehydrator may have other time specifications for jerky. If it does, follow the time recommendations for beef jerky.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Info | Beef Jerky Recipes Without Soy Sauce
prep:
15 mins
additional:
14 hrs
total:
14 hrs 15 mins
Servings:
16
Yield:
16 servings
TAG : Beer-Marinated Deer Jerky
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