Mom'S Venison Jerky
A savory and smoky venison jerky with a rich marinade, perfect for outdoor adventures or snack cravings, appealing to meat lovers and those seeking a protein-packed treat.
Ingredients
Instructions
- Cut meat into strips approximately 1/2 x 1-inch and any length.
- Trim all fat off.
- Hammer with a meat hammer, turn over strips, and hammer again.
- If you don't have a meat hammer, jag the meat with a fork.
Tips & Substitutions
For best results, marinate the venison overnight in the liquid hickory smoke, soy sauce, and Worcestershire sauce mixture to enhance flavor. If you prefer a spicier kick, consider adding crushed red pepper flakes or your favorite hot sauce to the marinade. If you don't have a meat hammer, jagging the meat with a fork works well too, ensuring it absorbs the marinade effectively.
Serving Suggestions
Serve Mom's Venison Jerky as a protein-packed snack or appetizer at your next gathering. It pairs beautifully with a selection of cheeses and crackers or can be enjoyed alongside a hearty salad. For a complete meal, consider serving it with sides like *Potluck Beans* or your favorite dip to complement the flavors.
Storage & Reheating
Store leftover jerky in an airtight container or vacuum-sealed bag in a cool, dry place. Properly stored, it can last for up to 1 month. If you want to extend its shelf life, refrigerate or freeze it. To reheat, simply place it in the oven at a low temperature for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Venison Jerky contains roughly 47 calories, with 2g protein, 5g carbohydrates, and 2g fat.
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
How long should I marinate the venison?
Marinating the venison for at least 12 hours is recommended for optimal flavor absorption. However, for even richer taste, you can marinate it for up to 24 hours. Just be sure to keep it refrigerated during this time.
Can I use a different type of meat?
Yes, while venison is traditional for this jerky recipe, you can substitute it with lean cuts of beef or even turkey. Just adjust the cooking time depending on the meat used, as different meats may require varying drying times.
What is the best way to dry the jerky?
Dehydrating is the most common method for jerky. You can use a food dehydrator, which usually takes about 4-6 hours, or your oven set to a low temperature (around 160°F). Ensure the jerky is fully dried but still pliable to prevent spoilage.
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).