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Dehydrated Recipes

Venison Jerky | Commercial Dehydrators

If you love deer meat, this jerky will make you want to have this as your main jerky. Incredible flavor and texture.

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Machine recommendation
Recommended machine
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Serves
8 Serves
Prep time icon
Prep time
1 hour
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients
  • 2 pounds (900g) venison roast (thinly sliced)
  • 8 tbsp coconut aminos
  • 8 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp teaspoon onion powder
  • 1/2 tsp pepper flakes
  • 1 tsp sea salt
  • 2 tbsp honey
Ingredients
macros
  • 2 pounds (900g) venison roast (thinly sliced)
  • 8 tbsp coconut aminos
  • 8 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp teaspoon onion powder
  • 1/2 tsp pepper flakes
  • 1 tsp sea salt
  • 2 tbsp honey
Instructions
  1. Prepare  your  venison  by  removing  the  skin  and refrigerating for 60 minutes.
  2. Cut  the  meat  into  thin  slices  of  about  1/4  inch (6 mm) thickness.  
  3. In a non-reactive bowl, mix the red pepper flakes,
  4. Worcestershire  sauce,  black  pepper,  onion  powder, coconut aminos, honey, and sea salt.
  5. Add  the  slices  of  the  jerky  to  the  bowl,  ensuring that the slices are well-coated with the marinade.  
  6. Cover  the  mixing  bowl  and  refrigerate  for  about  a day or two while the venison marinates.
  7. Afterward,  remove  the  marinated  jerky  from  the refrigerator  and  place  it  on  cooling  racks  to  drain off the meat.
  8. Arrange  the  meat  slices  on  your  dehydrator  trays, ensuring there's enough space between them.  
  9. Set dehydrator to 160°F (71°C) and dehydrate for 4-6 hours.
  10. To  test  for  doneness,  bend  the  strip.  If  it  cracks without breaking, it means the jerky is done.  
  11. Store  the  jerky  in  vacuum  seal  bags  or  Ziploc bags.
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Machine recommendation
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Prep time icon
Serves
8 Serves
Prep time icon
Prep time
1 hour
Dehydration time icon
Dehydrating time
4-6 hours
Ingredients
  • 2 pounds (900g) venison roast (thinly sliced)
  • 8 tbsp coconut aminos
  • 8 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp teaspoon onion powder
  • 1/2 tsp pepper flakes
  • 1 tsp sea salt
  • 2 tbsp honey
Ingredients
macros
  • 2 pounds (900g) venison roast (thinly sliced)
  • 8 tbsp coconut aminos
  • 8 tbsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp teaspoon onion powder
  • 1/2 tsp pepper flakes
  • 1 tsp sea salt
  • 2 tbsp honey
Instructions
  1. Prepare  your  venison  by  removing  the  skin  and refrigerating for 60 minutes.
  2. Cut  the  meat  into  thin  slices  of  about  1/4  inch (6 mm) thickness.  
  3. In a non-reactive bowl, mix the red pepper flakes,
  4. Worcestershire  sauce,  black  pepper,  onion  powder, coconut aminos, honey, and sea salt.
  5. Add  the  slices  of  the  jerky  to  the  bowl,  ensuring that the slices are well-coated with the marinade.  
  6. Cover  the  mixing  bowl  and  refrigerate  for  about  a day or two while the venison marinates.
  7. Afterward,  remove  the  marinated  jerky  from  the refrigerator  and  place  it  on  cooling  racks  to  drain off the meat.
  8. Arrange  the  meat  slices  on  your  dehydrator  trays, ensuring there's enough space between them.  
  9. Set dehydrator to 160°F (71°C) and dehydrate for 4-6 hours.
  10. To  test  for  doneness,  bend  the  strip.  If  it  cracks without breaking, it means the jerky is done.  
  11. Store  the  jerky  in  vacuum  seal  bags  or  Ziploc bags.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/