If you’re a fan of jerky and have some venison on hand, making deer jerky in the oven is a fantastic way to turn that lean, flavorful meat into a tasty, protein-packed snack. Oven-made deer jerky is easy to prepare, allows you to customize flavors, and preserves the meat for long-lasting enjoyment. Here’s a friendly, step-by-step guide to help you make your own delicious deer jerky right at home.
What You’ll Need
– 2 pounds of lean deer meat (backstrap, tenderloin, or any boneless cut)
– Marinade ingredients such as soy sauce, Worcestershire sauce, brown sugar or honey, garlic powder, onion powder, black pepper, and optional liquid smoke for that smoky flavor
– Large resealable plastic bag or container for marinating
– Sharp knife and cutting board
– Baking sheet lined with parchment paper or foil
– Oven
Step 1: Prepare the Meat
Start by trimming all visible fat from your venison. Fat can spoil quickly and affect the jerky’s shelf life. Then, slice the meat into thin strips about 1/4 inch thick. For best results, cut against the grain to make the jerky easier to chew. If the meat is slightly frozen, slicing will be easier and more even.
Step 2: Make the Marinade
Mix your marinade in a bowl. A classic marinade might include:
– 1 cup soy sauce
– 1/2 cup Worcestershire sauce
– 1/4 cup brown sugar or 3 tablespoons honey
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon black pepper
– 1/2 teaspoon liquid smoke (optional)
Feel free to adjust seasonings to your taste, adding chili flakes for heat or ginger for a different twist.
Step 3: Marinate the Meat
Place the sliced venison in a large resealable bag or container and pour the marinade over it. Make sure every piece is well coated. Seal the bag and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to deeply penetrate the meat and helps tenderize it.
Step 4: Prepare for Oven Drying
Preheat your oven to a low temperature, around 160°F to 175°F (70°C to 80°C). Line a baking sheet with parchment paper or foil for easy cleanup. Remove the meat strips from the marinade and pat them dry with paper towels to remove excess moisture, which helps the drying process.
Arrange the strips in a single layer on the baking sheet, making sure they don’t overlap or touch. This ensures even drying.
Step 5: Dry the Jerky in the Oven
Place the baking sheet in the oven. Dry the meat for about 4 to 6 hours, depending on the thickness of your slices and how dry you want your jerky. Check the jerky periodically and rotate the tray if your oven has hot spots. You can flip the strips halfway through for more even drying.
The jerky is done when it is dry but still slightly pliable. Bend a piece; it should crack but not break in half. If it snaps easily, it may be too dry. If it bends without cracking, it needs more time.
Step 6: Cool and Store
Once dried to your liking, remove the jerky from the oven and let it cool completely. Store it in an airtight container or vacuum-sealed bag. Properly dried and stored jerky can last several weeks at room temperature or longer in the refrigerator.
Tips for Perfect Deer Jerky
– Use lean cuts to avoid spoilage.
– Slice meat evenly for uniform drying.
– Marinate overnight for best flavor.
– Keep oven temperature low to prevent cooking instead of drying.
– Experiment with different spices and marinades to find your favorite flavor profile.
Making deer jerky in the oven is a rewarding way to enjoy your venison with minimal fuss. It’s perfect for snacks on hikes, road trips, or just a protein boost anytime.
Enjoy your homemade deer jerky-healthy, delicious, and made your way!
Would you like some creative marinade recipes or tips on storing jerky for longer shelf life?