Jo Ann'S Deer Jerky
Deer jerky offers a smoky, savory flavor with a hint of garlic and pepper, perfect for outdoor enthusiasts, snack lovers, or anyone craving a protein-packed treat.
Ingredients
Instructions
- Marinate the venison strips overnight in Worcestershire sauce, soy sauce, salt or seasoned salt, garlic powder, black pepper, and Accent.
- Place the marinated venison in a dehydrator and dry for about 8 hours, or bake in an oven at 325°F for 8 to 12 hours until dry.
Tips & Substitutions
For enhanced flavor, consider using smoked salt or adding a pinch of cayenne pepper for a kick. If you don't have Accent, you can replace it with extra garlic or onion powder. Make sure to slice the venison against the grain to ensure tenderness. Also, marinate for at least 24 hours if you have the time for deeper flavor infusion.
Serving Suggestions
Deer jerky makes a great snack on its own, but it can also be paired with cheese and crackers for a savory appetizer. Consider serving it alongside a refreshing salad or with hearty dishes like Cornbread And Sausage Pie for a satisfying meal. It also goes well with a cold beer, perfect for game day.
Storage & Reheating
Store your deer jerky in an airtight container or vacuum-sealed bag in a cool, dry place. It can last several weeks at room temperature, or up to six months in the refrigerator. To reheat, use a microwave in short bursts or a low-temperature oven to maintain texture without cooking further.
Nutrition & Diet Analysis (per serving)
Each serving of Jo Ann'S Deer Jerky contains roughly 909 calories, with 42g protein, 222g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (308% of the Daily Value), iron (194% of the Daily Value), and calcium (118% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2094mg per serving (91% 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 beef instead of venison for this jerky recipe?
Yes, you can substitute beef for venison. Choose a lean cut, such as flank steak or sirloin, to ensure the jerky is not too fatty. The marinating process and drying time will remain the same, though you may want to adjust seasoning to taste.
How do I know when the jerky is done drying?
The jerky is done when it is dry and firm but still slightly pliable. It should break when bent but not crumble. Keep in mind that drying times can vary based on the thickness of your meat slices and the dehydrator or oven used.
Can I add different spices to customize the flavor?
Absolutely! Feel free to experiment with spices like chili powder, cumin, or even brown sugar for a sweet and spicy kick. Just keep in mind that altering the spice ratio may affect the marinating process, so adjust accordingly.
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).