One of the best things in the World is homemade Venison Jerky. If you are on this page, chances are at one point in your life, you have had a grandfather, dad, uncle, brother or friend who turned a deer from a hunting trip into a bag of venison jerky and shared it with you. It OBVIOUSLY made an impression on you and now you are here to make your own. A wise move, my friend. A wise move.
We have been tinkering with jerky recipes for years (we are Jerky.com, for crying-out-loud!) and fortunately for you...we are making some of those recipes available for you! These recipes will save you hours and hours of trial and error and a ton of money on guess and check type recipes...more importantly, it will get you read-to-eat venison jerky quicker than anything else!
Here is a sample of one of the recipes we have to offer. It's for our Volcanic Venison Jerky:
- 1 1/2 lb. of venison (or any meat type)
- 1/2 tsp. of garlic powder
- 1/2 tsp. of pepper
- 1/2 tsp. of salt
- 1/2 tsp. of onion powder
- 1 tsp. of liquid smoke
- 1/4 c. of soy sauce
- 1 Tb. of A-1
- 1 Tb. of Worcestershire sauce
- Before cutting meat, you may want to freeze for about 30 minutes to make slicing easier.
- Go ahead and cut your meat into strips about 1/4″ – 1/8″ thick strips or to your liking.
- Combine ingredients for marinade, soak meat, cover and let marinade in the fridge.
- Remove, lay strips out on foil, put in the oven which should be set on the lowest temp., with the door propped open until pliable. Enjoy!
That's an easy, straight-forward recipe that works everytime! And our ebook gives you a ton more recipes like this with step-by-step instructions for several different ways to turn meat into jerky. With our ebook, anyone can make any kind of meat into jerky...guaranteed!
Here are some of the other Venison Jerky Recipes that you will like:
All I am going to say is if you spent all that time and money bringing home a deer and cleaning it...don't you want to make sure that you don't waste it with some bunk recipe that comes out unedible? Do you want to risk over-cooking the valuable meat possibly making it tougher than leather? No. You don't. Do yourself a favor. Get our Jerky Recipes ebook, would you??