Making Deer Jerky

Introduction

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My first kill.

Here is a quick post on something we’ve been finally been meaning to do. Make Jerky. I love jerky. Even before I knew the wonders of deer backstrap I knew that deer jerky is where its at. I’ll never forget eating some fresh teriyaki deer jerky in Oregon roughly when I was 12 years old. Yum. Last year in November I shot my first deer and it was always my intention to make at least a little jerky with it. Well fast forward over a year later and I finally got around to doing it.

Down To Brass Tacks

So we used two deer roasts to make our jerky. One was a neck roast and the other was a rump roast (I think). The first thing that I did was slice them into jerky sized thin slices. This was very easy on the rump roast, but the neck roast took ALOT of time. In fact the entire slicing process probably took me almost 2 hours (it felt that long anyways). I also attempted to remove any solid fatty bits, but there weren’t too much except in the neck roast. While I was slicing the roasts up Christine started making the marinades. We decided to make a cajun spicy jerky and a teriyaki jerky. Unfortunately we didn’t take any picture of the marinades so I’ll just describe them.

Spicy Jerky Recipe

The spicy jerky consisted of what you typically put in a jerky. I used this as a ROUGH recipe.
Dads Jerky Marinade. However, what we added to this recipe was plenty of Slap Ya Mama, Franks hot buffalo sauce, and PLENTY of Frere Jean. The frank’s was a last minute decision and it definitely added something extra.

Teriyaki Jerky Recipe

For our teriyaki marinade we used this receipe The Best Teriyaki Beef Jerky.
I didn’t watch the wife but I”m pretty sure she more or less followed it to the T.

Once we had our marinades made, we put the slices in the marinade and let them sit for 24 hours. Once 24 hours were up, we placed them out onto plastic trays and put them in the dehydrator for 6 hours. Roughly 10 pieces out of the batch needed a bit longer, but other than that they came out perfect.

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Here is our spicy jerky after sitting in marinade.

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Here is the teriyaki jerky on top.

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Ready to be dehydrated!

Conclusion

After making my own jerky and seeing how dead simple it is, there is no excuse for people not to make their own jerky. The next thing I’m going to try is biltong (slow, cold curing). I am also going to try using some of the beef roasts we purchased. I definitely recommend people go and buy some roasts and do this over a weekend. If you don’t have a dehydrator (after getting one I can only say its a MUST have) you can use your oven as well.

Do you guys have any recipes that you like?

4 thoughts on “Making Deer Jerky

  1. Damian

    I definitely suggest the biltong. I made it the week jack did the podcast where he first mentioned it. Me and the girlfriend then (before we even got engaged), had it hanging up in our apartment kitchen. It came out great. Good blog bro!

    1. Mike Post author

      Thats awesome! Yeah i mean it just seems too easy not to do. I also want to get way more into using the deep freeze less. It’s a putting all your eggs in one basket kinda thing and I really don’t like it. Especially when I leave the house. I mean we have about a 1000 dollars worth of meat in the fridge. (We front ran most of our years meat expenses). If we lost that…. sheesh.

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