Beer Marinated Deer Jerky Recipes

Steps:

• Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
• Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
• Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Steps:

• Stir together soy sauce, Worcestershire sauce, liquid smoke, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, pepper, and sugar; stir until mixed.
• To use, toss one pound of thinly sliced meat with the marinade until well coated. Place into a resealable plastic bag, and squeeze out the air. Marinate in the refrigerator for 48 hours, mixing twice. Remove meat from marinade, and discard excess marinade. Prepare jerky according to the manufacturer's directions of your smoker or dehydrator.

Steps:

• Whisk together the sugar, black pepper, onion powder, garlic salt, lemon juice, liquid smoke, paprika, hot pepper sauce, Worcestershire sauce, teriyaki sauce, and soy sauce in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours. Mix the venison a few times as it marinates to ensure even absorption of the marinade.
• Remove the venison strips from the marinade and squeeze off excess. Discard the remaining marinade. Arrange the venison on the racks of a food dehydrator so that it does not overlap.
• Dry the venison on High until dry but still pliable, about 4 hours. The jerky should bend without breaking. Store the jerky in an airtight container or in a resealable plastic bag.