Deer Jerky or Beef Jerky

Jerky making in our house is like a holiday and almost always a family affair.

This year was no different. Jacob's parents came down for the weekend so it was a perfect time to make jerky. The event got started while I was still working. Jacob and his dad in the kitchen can be messy interesting. Luckily my mother-in-law, Gail, was there to oversee the event.

When I came home the roast was almost all but and marinating in the frig. They did mention a soy sauce episode that required them to mop the floor, but I didn't ask questions...


If you're not a deer meat fan, you can easily use a beef roast. I'm so excited to share this family recipe with you guys!

Deer Jerky or Beef Jerky

2 lb beer of deer roast
1/4 cup soy sauce
1 tablespoon Worcestershire Sauce
1/4 teaspoon ground pepper, and additional before cooking
1/4 teaspoon garlic salt
1/2 teaspoon onion salt

If the beer or deer roast is thawed, chill in the freezer until firm to help cut easier. Once firm, trim all fat from roast. Slice to desired thickness, we like ours thin or about the thickness of bacon.

In a bowl, whisk together the marinade. Dredge sliced roast in the marinade and place in 9 x 13 pan. Pour extra marinade on top of slices. Let roast marinate overnight in the refrigerator.

Before cooking, heavily pepper with freshly ground pepper on both sides of the slices.

Oven Method: In oven heated to 170 degrees hang marinated roast on oven shelves and bake overnight with oven door open a few inches. (Family recipe method, but we always use a dehydrator.)

Food Dehydrator: Place marinated roast on racks of food dehydrator and turn on according to owners manually. Cooking time depends on thickness of slices and desired texture. We usually have our running 6 to 10 hours but do check it every couple hours to see how it's coming along. We like thin crunchy jerky.

Recipe can be multiplied for roast of any size. Store finished jerky in the refrigerator for freshness.

Source: Family Recipe

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