Print: Beer-Marinated Deer Jerky

Lean deer meat (venison) is marinated overnight to perfection in beer and then dehydrated to become jerky. While this jerky recipe takes time to make, it is relatively easy and well worth it. My whole family loves it, and I bet yours will, too.

Prep

16 min

Cook

56 min

Servings

Difficulty

Medium

Ingredients

2 pounds lean venison , cut into thin strips
1 , 12 fluid ounce
0.5 cups soy sauce
0.5 cups Worcestershire sauce
1 tablespoon salt
1 teaspoon minced fresh garlic
1 teaspoon curry powder
0.5 teaspoons ground black pepper , or more to taste
0.5 teaspoons ground ginger

Instructions

1 Trim and discard any fat or gristle from venison.
2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
3 Remove venison from marinade and shake off excess. Discard remaining marinade.
4 Place venison on the racks of a dehydrator leaving room for air to circulate.
5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

Nutrition per serving

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