old school deer jerky recipe

Written BySheba G Updated On
old school deer jerky recipe
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The Best old school deer jerky recipe

I have been making this old school deer jerky recipe for years and it is a staple in our house. My husband and kids love it for hunting trips and after school snacks. It is packed with protein and low in fat, making it a healthy choice for anyone who wants a filling snack without the junk. The best part is that it uses simple ingredients and a classic method that has been passed down through generations. This jerky is perfect for game day, camping, or just keeping in the pantry for when hunger strikes. I love that I can control the salt and spices, so it fits our family’s taste perfectly.

Old School Deer Jerky

Old School Deer Jerky

4.8 from 1494 votes

This is a classic deer jerky recipe that uses a simple marinade and a low and slow drying method. It has a savory, slightly sweet flavor with a chewy texture that everyone loves.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Marinade

2 pounds deer meat, sliced 1/4 inch thick
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon curing salt (optional)

👨‍🍳Directions

1Slice the deer meat against the grain into strips about 1/4 inch thick. Trim off any visible fat.
2In a large bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, and black pepper.
3Add the meat strips to the marinade and toss to coat. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
4Preheat your dehydrator to 160°F or your oven to 175°F. If using an oven, place wire racks on baking sheets.
5Remove meat from the marinade and pat dry with paper towels. Arrange strips in a single layer on the dehydrator trays or wire racks.
6Dehydrate for 4 to 6 hours, or until the jerky is dry and chewy but not brittle. Check for doneness by bending a piece; it should crack but not break in half.
7Let the jerky cool completely before storing in an airtight container. It will keep for several weeks in the pantry or longer in the fridge.

🔧Equipment

Sharp knife
Large bowl
Marinade container or zip top bag
Dehydrator or oven with wire rack
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 3g💛Saturated Fat: 1g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 5g🥦Dietary Fiber: 0g🍬Sugars: 4g🥩Protein: 25g

📝Notes

Tips: For a spicier jerky, add 1 teaspoon of red pepper flakes to the marinade. Always slice against the grain for a more tender chew. Curing salt is optional but helps with preservation and color.

Watch Video Of How Old School Deer Jerky Works

This old school deer jerky recipe is always a good idea for any occasion. It works perfectly for family gatherings, road trips, or just a healthy snack at home. I love that it brings everyone together and keeps them full and happy.

❓ Frequently Asked Questions About Old School Deer Jerky

1. How long does this deer jerky last?

Stored in an airtight container at room temperature, it will last for 2 to 3 weeks. In the refrigerator, it can last for up to 2 months. For longer storage, freeze it for up to 6 months.

2. Can I use a different type of meat?

Yes, you can use beef, elk, or even turkey. Just make sure to slice it thinly and adjust cooking time as needed for the thickness.

3. Do I need a dehydrator to make this jerky?

No, you can use your oven. Set it to the lowest temperature, usually around 175°F, and prop the door open slightly with a wooden spoon to let moisture escape. It will take about the same amount of time.

4. How do I know when the jerky is done?

The jerky is done when it is dry to the touch and bends without breaking. It should not be crisp or brittle. A good test is to take a piece and bend it; it should crack but not snap in half.

5. Can I skip the curing salt?

Yes, you can skip the curing salt. It is mainly used for color and preservation. If you plan to eat the jerky within a few weeks, it is fine to leave it out. Just be sure to store it in the fridge.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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