Beef Or Venison Jerky
Savory beef or venison jerky packed with smoky, salty, and peppery flavors, perfect for snacking on outdoor adventures, road trips, or as a flavorful protein snack.
Ingredients
Instructions
- Mix the liquid smoke, soy sauce, onion salt, garlic salt, and black pepper together in a large bowl.
- Add the thin sliced meat to the marinade and mix well, ensuring every piece is coated.
- Put the coated meat into a closed container and marinate in the refrigerator for 48 hours.
- After marinating, line the bottom of your oven with foil.
- Spray oven racks with Pam cooking spray.
- Lay meat slices on the oven racks.
- Turn the oven to 125°F and cook for 4 hours or until the jerky looks dry.
- Take the jerky out, cool, and refrigerate in a Ziploc bag.
Tips & Substitutions
For a spicier kick, consider adding red pepper flakes or cayenne pepper to the marinade. If you're short on time, marinating for just 24 hours can work, but the flavors will be less intense. You can also substitute the soy sauce with tamari for a gluten-free option. Ensure the meat is sliced evenly for consistent drying, as thicker pieces will take longer to become jerky.
Serving Suggestions
Beef or venison jerky makes an excellent snack on its own, perfect for hiking or road trips. It pairs beautifully with Tasty Tomato Soup(Microwave) for a heartier meal. Additionally, serve it alongside cheese and crackers for a simple charcuterie-style platter or as a protein-packed addition to salads for lunch.
Storage & Reheating
Once the jerky is completely cooled, store it in an airtight container or a Ziploc bag to keep it fresh. It can be kept in the refrigerator for up to two weeks or in the freezer for several months. To reheat, simply warm it in the oven at a low temperature for a few minutes, but avoid overheating to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Or Venison Jerky contains roughly 363 calories, with 15g protein, 91g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (77% of the Daily Value), and calcium (48% of the Daily Value). Note that it is relatively high in sodium, at 540mg per serving (23% 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 a dehydrator instead of an oven for making jerky?
Absolutely! A dehydrator is ideal for making jerky as it allows for better air circulation and moisture removal. Follow the manufacturer's instructions for temperature and time settings, usually around 155°F for 4-6 hours, depending on the thickness of the meat.
How do I know when the jerky is done?
The jerky is done when it is dry and firm, yet still pliable without being brittle. A good test is to bend a piece; it should crack but not break completely. If it crumbles, it's overdone. Aim for a chewy texture that’s not too tough to bite into.
Can I use different types of meat for this recipe?
Yes, you can use various types of meat such as turkey, chicken, or even fish. Just ensure that the meat is sliced thinly and adjusted for cooking times accordingly, as different meats may require different drying times to achieve the right texture.
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).