How to make Deer Jerky, Beef Jerky, or any Jerky on a Pellet Smoker Grill | The Bearded Butchers
Recipes in this Video
Deer jerky has deep roots in American frontier culture, where preserving meat was essential for survival. Native American tribes and early settlers alike relied on jerky as a portable, long-lasting source of protein. Today, it remains a popular snack, enjoyed for its rich flavor and chewy texture. Modern variations often include different marinades and spices, allowing for a wide range of flavors to suit various palates.
Ingredients
- ●deer meat
- ●soy sauce
- ●Worcestershire sauce
- ●brown sugar
- ●black pepper
- ●garlic powder
- ●onion powder
- ●smoked paprika
- ●red pepper flakes
- ●cure salt
- ●water
Instructions
- 1Slice deer meat into thin strips, about 1/4 inch thick.
- 2In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, cure salt, and water.
- 3Mix the marinade until the sugar is dissolved.
- 4Add the sliced deer meat to the marinade, ensuring all pieces are coated.
- 5Cover the bowl and refrigerate for at least 12 hours, preferably 24 hours, to marinate.
- 6Preheat your dehydrator to 155°F (68°C).
- 7Remove the meat from the marinade and pat dry with paper towels to remove excess moisture.
- 8Arrange the meat strips in a single layer on the dehydrator trays, ensuring they do not overlap.
- 9Dehydrate the meat for 6-8 hours or until it is dry and firm but still slightly pliable.
- 10Once done, let the jerky cool completely before storing it in an airtight container.
- 11Store in a cool, dry place or refrigerate for longer shelf life.
Ingredient Alternatives
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos is a lower-sodium option.
Worcestershire sauce
Healthier: homemade Worcestershire sauce
Cheaper: soy sauce
Homemade versions can control sugar and sodium.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar has a lower glycemic index.
cure salt
Cheaper: kosher salt
Kosher salt can be used but may not preserve as effectively.
Techniques
Equipment
Also Known As
Beef jerky has roots in the Americas, particularly among Native American tribes who preserved meat for long journeys. It became a staple for cowboys and travelers in the 19th century, celebrated for its portability and shelf stability. Today, beef jerky is enjoyed globally, with countless flavors and variations, appealing to a wide range of snack enthusiasts.
Ingredients
- ●beef
- ●soy sauce
- ●Worcestershire sauce
- ●brown sugar
- ●garlic powder
- ●onion powder
- ●black pepper
- ●red pepper flakes
- ●liquid smoke
- ●salt
- ●honey
- ●mustard powder
- ●cayenne pepper
Instructions
- 1Slice beef into thin strips against the grain.
- 2Marinate beef in a mixture of soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, red pepper flakes, and liquid smoke for at least 4 hours or overnight.
- 3Preheat the dehydrator or oven to 160°F (70°C).
- 4Remove beef from marinade and pat dry with paper towels.
- 5Arrange beef strips in a single layer on dehydrator trays or baking sheets.
- 6Sprinkle additional spices if desired, such as cayenne pepper or mustard powder.
- 7Dehydrate or bake for 4-6 hours until jerky is dry and firm, checking periodically.
- 8Let jerky cool completely before storing.
- 9Store in an airtight container or vacuum-sealed bag.
Ingredient Alternatives
beef
Healthier: turkey
Cheaper: pork
Turkey is leaner, while pork is often less expensive.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos is lower in sodium.
brown sugar
Healthier: coconut sugar
Cheaper: granulated sugar
Coconut sugar has a lower glycemic index.
liquid smoke
Healthier: smoked paprika
Cheaper: smoked salt
Smoked paprika adds flavor without liquid.
Techniques
Equipment
Also Known As
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