Beer-Marinated Deer Jerky recipe

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Ingredients

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

Nutrition Info

77.5 calories
carbohydrate: 3.3 g
cholesterol: 39.7 mg
fat: 1.2 g
fiber: 0.1 g
protein: 11.3 g
saturatedFat: 0.4 g
servingSize: -
sodium: 990.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Removing all fat and gristle from venison.

  2. 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.

  3. Remove venison from the marinade and shake off excess. Discard the remaining marinade.

  4. 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.

  5. Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.

Recipe Yield

16 servings

Recipe Note

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.

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