These garlic-Parmesan fries will win you over. You’ll want these every day, so heed the warning!
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 14 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 4 tablespoons soy sauce
- 4 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon ketchup
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion salt
- 1 pound boneless venison roast
Instructions
- 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 distribute marinade.
- Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings.
- Remove venison from the marinade and shake off excess.
- Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 786 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
personally i just love deer jerkey
Incredible made 5 times in the last month! I use Himalayan salt, onion powder instead of salt and added 1/4 tsp cayenne powder.
We have used this recipe for a while. We leave out the catchup and increase the pepper to 1/2 tea. It is amazing.
excellent
This was amazing!! I left out the ketchup and it was perfect! This is my GO-TO for sure!
Great recipe, the only thing that i do different is dry the meat at 200 degrees F, it makes sure that the meat reaches a safe temperature but it also shortens the time to dry from about 6 hours down to about 2 hours.
I made this recipe with my 9 year old girl. I needed something easy to read and easy to mix so she could learn and this was perfect. Reminded me of when I made it as a young girl myself. The dried deer meat will be used to make what my people call pimikahn aka pemmican. Thanks for the recipe!
BEST JERKY! We added about 1 TB brown sugar and doubled the black pepper which I’d recommend! Pro tip: use toothpicks to hang them on the oven racks without touching. Baked at 175 for 3.5 hours.
Wow! I was honestly not expecting much from this. Fantastic basic recipe. I omitted liquid smoke and added 1 Tbsp of brown sugar. I even only soaked for about 12 hrs overnight and still came out delicious. I used my food dehydrator (Ronco.). Apple cider vinegar is good to use for food safety as well as a pink curing salt. I did the salt this time and for preservative safely will try ACV.
when it came time to hang the venison jerky off of the rack in the oven I found that it was much easier to use bamboo skewers rather than toothpicks. Also I used fresh garlic as well as garlic powder and onion powder. I used the same marinade for wild turkey breast and it worked and tasted really good.
Delicious
Love it making 50lb batch at a time very good
Its been years since I had a good jerkey. This recipe is perfect. I did however leave the door of the oven cracked open while on heat. Actually forgot and left it in there 9 hrs but it came out flavorful. I did also personally leave my deer meat a couple days in water to drain the blood, and then pre soaked it in the marinade for probably another 3 days. The gameyness is mostly gone so.. thank you for the jerky
I dried it in the smoker. Turned out great! I did add some brown sugar and some meat cure. It’s my new go to recipe
Added a tablespoon of brown sugar, 1/4 teaspoon of crushed red pepper, omitted salt, and substituted onion powder for onion salt. I dehydrated it in the oven at 160 for 6 hours, probably could have stopped at 5 hours. Defiantly a keeper!
Good recipe. I made in gas stove, it could only go down to 170, and was ready at 5 hrs
This recipe tastes just like store bought jerky. I don’t add liquid smoke. Also, I use Dale’s steak sauce instead of Worcestershire. If you like sweet and sour, use honey teriyaki marinade instead of Worcestershire and soy sauce. Great recipe!!!
I doubled the pepper. It was excellent!
I love this recipe. It’s easy, cheap and I usually have the ingredients on hand. It’s not over powering as you can still taste that it is deer. I have been making it for a few years now and have found it to be a good base to add different flavors to as well. My whole family loves it.
I made deer Jerky with this exact recipe. It turned out amazingly delicious! I will be definitely making it again! The deer Jerky was full of flavor. Absolutely great recipe.
I also added 4T Balsamic Vinegar and for a little kick, 2T hot sauce…was a success and was told it was better than my current recipe. Just found a new recipe!