Beef Jerky Or Venison
A savory, smoky beef or venison jerky with bold flavors of garlic, onion, pepper, and soy, perfect for snacking or outdoor adventures.
Ingredients
Instructions
- Cut the meat into 1/2 by 1/4-inch strips.
- Mix all ingredients together and pour over the meat to marinate overnight.
- Remove the meat from the marinade and dry on paper towels.
- Dry in the oven at 200°F or on racks over a wood stove until dry.
Tips & Substitutions
For optimal flavor, marinate the meat for at least 12 hours, allowing the spices to penetrate fully. If you're looking for a spicier kick, consider adding cayenne pepper or red pepper flakes to the marinade. You can substitute Worcestershire sauce with liquid smoke for a smoky flavor. Make sure to slice the meat against the grain to enhance tenderness in the final product.
Serving Suggestions
Beef jerky serves as a great snack on its own, but it also pairs beautifully with Easy Brown Rice And Mushrooms for a hearty meal. Consider serving it alongside a cheese platter or chopped veggies for a protein-packed appetizer. It can also be crumbled over salads or mixed into trail mixes for added flavor.
Storage & Reheating
Store leftover beef jerky in an airtight container at room temperature for up to 1 month. For longer storage, vacuum seal the jerky and keep it in the freezer, where it can last for up to six months. To reheat, simply place in a warm oven for a few minutes to restore some moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Jerky Or Venison contains roughly 221 calories, with 13g protein, 45g carbohydrates, and 2g fat. It is an excellent source of vitamin C (325% of the Daily Value), dietary fiber (56% of the Daily Value), and potassium (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2042mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen meat for this jerky recipe?
Yes, you can use frozen meat, but it's best to thaw it completely in the refrigerator before slicing and marinating. This ensures even slicing and better absorption of flavors during the marination process.
What is the best way to dry the jerky if I don't have a dehydrator?
If you don’t have a dehydrator, drying in the oven at 200°F is an effective method. Make sure to arrange the strips in a single layer on a baking sheet with a wire rack, allowing air circulation for even drying.
How can I tell when the jerky is done drying?
The jerky is done when it is firm and dry but still slightly pliable. A good test is to bend a piece; it should not break but should crack slightly. Properly dried jerky should have no moisture in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).