Well I've never attempted Deer Jerky before... But I just ordered a Food Dehydrator to make an attempt at it.. I have one recipe for jerky from a friend of mine, but I was wondering if anyone else had a recipe or advice on making it.. I will be using whole meat strips, no burger and jerky gun here (not bashing it, but just prefer a whole meat strip).. Thanks..

I use my smoker but her's a few you can try.
2 pounds meat
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate

slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Or skewer each with a tooth pic and hang from racks. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.



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3lbs venison strips
1tsp salt (not iodized)
1tsp instacure no 1
1tsp onion powder
1tsp garlic powder
½-1 tsp black pepper,
¼ cup soy sauce or terriyaki
1/3 cup Worchestshire sauce to taste, I like less.
You can also add liquid smoke if desired. I haven’t tried it this way yet.as I have a smoker.


Mix well, add to meat, let sit a couple hours in fridge, grind , dry on racks, preferably 115-120 degrees till done.

or mix up and soak strips of meat over night then dry.



`My first bath ever made was simply just some liquid smoke and salt and pepper. I brushed it strips of meat and let hang by toothpicks in the oven at lowest setting with the door ajar for about 6 hrs. Got to make some more like that.

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3 and 1/2 lbs. venison sliced thin,no thicker than 3/8" with (ALL) the fat removed.fat will cause it to go bad in a few days.


1/2 cup soy sauce
1/2 cup worchestershire
2 tsp. accent
2 tsp. lawyries season salt
1 tsp. garlic powder
2 tsp. onion powder
2/3 tsp. black pepper
2 Tbs honey

in a glass or stainless bowl mix all ingreidents,(the onion and garlic will not all dissolve).place meat into the mixture,stir well to cover.put in refridgarator over night.stir a couple times making sure the meat is covered with the marinade.
After overnight soaking lay on racks and put into dehydrator for about 8 hrs. or till the right dryness occurs.(time depends on the dehydrator you have.)

I like some of mine to be a little moister than the store brands.I keep and eye on it till it is mosit and tender.

Tried this as a first

¼ cup soy sauce
¼ cup terriyaki sauce
2 tablespoons worchestershire
½ teaspoon accent
1 teaspoon Lawrys seasoned salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon black pepper
½ teaspoon liquid smoke
1 teaspoon honey
Dash cayenne pepper

Thank you, that's a lot of good looking recipes.. I hope to try some in the up coming week once it gets here..

I love deer jerky, I am ready to make some fresh jerky.