Jerky(Beef Or Venison)
Savory homemade beef or venison jerky with smoky, umami flavors, perfect for snack lovers and outdoor enthusiasts seeking a portable, protein-packed treat.
Ingredients
Instructions
- Mix soy sauce, Worcestershire sauce, garlic powder, onion powder, liquid smoke, MSG, and seasoned salt together.
- Marinate 1 1/2 pounds of meat, cut into strips with fat trimmed away, overnight.
- Preheat oven to 140°F (60°C).
- Arrange the marinated meat strips on racks in the oven.
- Dry the meat in the oven for about 12 hours, keeping the oven door slightly open.
Tips & Substitutions
For enhanced flavor, consider adding a pinch of cayenne pepper or your favorite dried herbs to the marinade. If you're looking for a healthier option, you can substitute soy sauce with low-sodium soy sauce or tamari. Make sure to slice the meat against the grain for more tender jerky. Also, experiment with different woods for the liquid smoke to create unique flavor profiles.
Serving Suggestions
Jerky is a fantastic snack on its own, but it also pairs beautifully with cheese and crackers for a delightful appetizer. For a complete meal, serve it alongside a refreshing Getaway Salad or incorporate it into a charcuterie board. You can also use jerky as a protein-rich topping for salads or in wraps for added flavor and texture.
Storage & Reheating
Once the jerky has cooled, store it in an airtight container or vacuum-sealed bag to maintain freshness. Keep it in a cool, dry place for up to two weeks, or refrigerate it for longer shelf life. If you prefer to reheat, briefly microwave the jerky for a few seconds to restore some moisture without cooking it further.
Nutrition & Diet Analysis (per serving)
Each serving of Jerky(Beef Or Venison) contains roughly 77 calories, with 4g protein, 17g carbohydrates, and 1g fat. It is a good source of dietary fiber (17% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1290mg per serving (56% 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 other types of meat for this jerky recipe?
Yes, you can use various types of meat such as turkey, chicken, or even fish. Just ensure that the meat is lean and trimmed of fat to achieve the best drying results. Adjust the marinating time according to the thickness and type of meat used.
How do I know when the jerky is done drying?
The jerky is done when it is firm yet slightly flexible, and it should not break easily when bent. A good test is to take a piece and bend it; if it cracks but doesn't break, it's ready. It should have a leathery texture but should not be moist or sticky.
Can I make jerky without an oven?
Absolutely! You can use a dehydrator or even a smoker to make jerky. If using a dehydrator, follow the manufacturer's instructions for drying times and temperatures. A smoker adds a wonderful flavor, so consider that option if you have one available.
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).