If you enjoy hunting and have some delicious venison to spare, making deer jerky is a great way to preserve the meat and enjoy it throughout the year. While a dehydrator is commonly used for making jerky, you can also make it in the oven with great results. Here’s a step-by-step guide on how to make deer jerky in the oven.
Ingredients:
- 2 pounds of venison
- 1 cup of soy sauce
- 1/4 cup of Worcestershire sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon of black pepper
- 1 teaspoon of red pepper flakes (optional for added heat)
Instructions:
- Begin by slicing the venison into thin strips, about 1/4 inch thick. It’s easier to slice the meat if it’s partially frozen.
- In a bowl, mix together the soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and red pepper flakes (if desired).
- Place the venison strips in a large ziplock bag and pour the marinade over them. Seal the bag tightly and massage the meat to ensure it’s well-coated. Place the bag in the refrigerator and let the meat marinate for at least 4 hours, or overnight for best results.
- Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil and place a wire rack on top of it.
- Remove the marinated venison from the refrigerator and drain off any excess marinade.
- Arrange the venison strips in a single layer on the wire rack, ensuring they don’t overlap.
- Place the baking sheet in the oven and let the meat dry slowly for 4-6 hours. Keep the oven door slightly ajar to allow moisture to escape.
- To check if the jerky is done, remove a piece from the oven and let it cool for a few minutes. It should be firm but still chewy.
- Once the jerky is done, remove it from the oven and let it cool completely. Pat it dry with paper towels to remove any remaining moisture.
- Store the deer jerky in an airtight container or ziplock bag. It can be kept at room temperature for up to 2 weeks, or longer in the refrigerator.
Tips for Perfect Deer Jerky:
- Trim any visible fat from the venison before slicing, as this can lead to spoilage.
- For a smokier flavor, you can add a few drops of liquid smoke to the marinade.
- Feel free to customize the seasonings according to your taste preferences. You can add spices like paprika, cayenne pepper, or even teriyaki sauce for a different flavor profile.
- Make sure to let the jerky cool completely before storing it, as any remaining heat can cause moisture buildup and spoilage.
- If attempting to make jerky for the first time, it’s a good idea to keep a close eye on the oven temperature to avoid over-drying or burning the meat.
| Benefits of Deer Jerky: |
|---|
| 1. High in Protein: Deer jerky is a protein-packed snack, perfect for boosting energy levels. |
| 2. Low in Fat: Venison is naturally lean, making deer jerky a healthier alternative to processed snacks. |
| 3. Portable: Deer jerky is a convenient on-the-go snack choice for activities like hiking or camping. |
| 4. Delicious: Homemade deer jerky offers a satisfying flavor that store-bought versions can’t beat. |
Now that you know how to make deer jerky in the oven, it’s time to put your culinary skills to the test. Enjoy the delicious taste of venison jerky whenever you have a craving for a nutritious and flavorful snack!
Frequently Asked Questions Of How To Make Mouthwatering Deer Jerky In The Oven: A Step-by-step Guide
How Long Does It Take To Make Deer Jerky In The Oven?
Deer jerky typically takes 4-6 hours to cook in the oven, ensuring it’s fully dried and safe to eat.
What Temperature Should I Set My Oven To When Making Deer Jerky?
Set your oven temperature to 160°F (71°C) to properly dry and preserve the deer jerky while cooking.
What Are The Essential Ingredients For Making Deer Jerky?
The key ingredients for deer jerky are lean venison meat, seasonings, salt, and optional marinade for added flavor.
Can I Use Any Type Of Seasoning For Deer Jerky?
Yes, you can use a variety of seasonings such as garlic powder, onion powder, pepper, and even spices like paprika or cayenne.