VENISON (DEER) JERKY WITH CREOLE

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Venison (Deer) Jerky With Creole image

This is our favorite jerky recipe. It is a bit different than others because of the Creole seasoning.

Provided by Dixie from Kansas

Categories     Deer

Time 8h20m

Yield 2 pounds, 20 serving(s)

Number Of Ingredients 11

2 lbs venison
1 tablespoon seasoning salt
1 tablespoon liquid smoke
1 1/2 teaspoons barbecue seasoning (we use Bad Byrons Butt Rub)
1 1/2 teaspoons creole seasoning (we use Old Bay)
2 teaspoons garlic powder
1/4 teaspoon ground black pepper
1 teaspoon onion powder
1 dash cayenne pepper (more if you like it hot)
1/4 cup Worcestershire sauce
1/4 cup soy sauce

Steps:

  • Mix all ingredients except venison.
  • Cut venison into 1/4 inch thick strips (easier if partially frozen).
  • Place venison in zip lock bag and add marinade.
  • Marinate 24 hours.
  • Dehydrate until meat bends but does not break (6-8 hours).

Nutrition Facts : Calories 59.6, Fat 1.1, SaturatedFat 0.4, Cholesterol 38.1, Sodium 253.3, Carbohydrate 1.2, Fiber 0.1, Sugar 0.5, Protein 10.7

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