Alright folks, I’ve been itching to share this one. Today, I’m walking you through how I make my barbecue deer jerky. It’s a process, sure, but totally worth it, and the end result? Chef’s kiss!
Getting the Venison Prepped
So, first things first, I got my hands on a nice piece of venison roast. Maybe it was about two, two and a half pounds. The trick I always use is to pop it in the freezer for about an hour, maybe ninety minutes. You don’t want it frozen solid, just firmed up. This makes slicing it super easy. I aim for strips about a quarter-inch thick, sometimes a bit thinner if I’m feeling patient. And always, always slice against the grain! This is crucial if you don’t want to be chewing on leather later.
Whipping Up My Go-To Marinade
Next up, the magic sauce! This is where the barbecue flavor really comes to life. I don’t really measure precisely, I just go by feel, but here’s roughly what I threw into a big bowl:
- A good amount of soy sauce, probably close to a cup.
- A decent splash of Worcestershire sauce, maybe half as much as the soy.
- Brown sugar, definitely need this for that barbecue sweetness. I packed in maybe a third of a cup.
- Smoked paprika. This is a must for me. I’m generous here, a couple of tablespoons at least.
- Garlic powder and onion powder. Can’t go wrong with these, a good shake of both.
- A little bit of liquid smoke. Just a touch, like a teaspoon, as it can be strong.
- Plenty of freshly ground black pepper.
- Sometimes, if I want a little kick, I’ll add a pinch of cayenne pepper.
I just whisked all that stuff together until the sugar was dissolved. Smelled pretty good already!
The Marinating Game
Once the marinade was ready, I tossed in all those venison strips. I made sure every single piece was nicely coated, really worked it in there with my hands (clean ones, of course!). Then, I covered the bowl with plastic wrap and stuck it straight into the fridge. I let mine sit overnight. I find that at least 8 hours is good, but 24 hours is even better if you have the time. The longer it sits, the more flavor gets in there.
Drying Time – The Dehydrator Session
Okay, so after that long, flavourful bath, I took the venison strips out of the marinade. I let the excess drip off, and then I patted them down a bit with paper towels. You don’t want them sopping wet going into the dehydrator. I laid them out in single layers on my dehydrator trays, making sure no pieces were touching or overlapping. Got to let that air circulate!
I set my dehydrator to about 160°F (that’s around 70°C). Then, it’s just a waiting game. This part usually takes anywhere from 4 to 7 hours for me. It really depends on how thick your slices are and how humid your kitchen is. I started checking them around the 4-hour mark. You’re looking for jerky that’s dry to the touch but still a bit pliable. It should bend and crack, but not snap like a twig. If it snaps, it’s overdone.
If you don’t have a dehydrator, I’ve done this in the oven too. Lowest temperature your oven can go, prop the door open just a crack with a wooden spoon, and lay the strips on wire racks. Takes a similar amount of time, just keep an eye on it.
The Delicious Payoff!
And man, when it’s finally done, the whole house smells incredible. That smoky, sweet, savory barbecue venison aroma is just the best. I let it cool completely on the racks before I even thought about packing it up. The texture was perfect – chewy, but not tough, and just bursting with flavor.
I usually store it in an airtight container or a zip-top bag in the fridge. Though, to be honest, it never lasts that long around here!
So that’s my process for making some seriously tasty barbecue deer jerky. It’s a bit of a weekend project, but so satisfying. Give it a try, and don’t be afraid to tweak the marinade to your own liking!
