Beef or Deer Jerky

3 pounds servings Prep: 30 m Cook: 10 h Total: 22 h Intermediate
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Chrissy’s uncle sent us this prodigious recipe for homemade beef or venison jerky with soy sauce, Worcestershire, teriyaki, and Tony Chachere’s seasoning. Prodigious you say… why not just say impressive? This jerky is marinated for 10-12 hours, then dried in a dehydrator or oven until perfectly chewy.

Ingredients

3 pounds servings
  • 3 pounds venison or beef
  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1 tsp salt
  • 1/2 cup teriyaki
  • 1 tsp black pepper (peemon noir)
  • 3 or 4 tsp Tony Chachere
  • 3 tsp or 4 onion powder
  • 1 tsp cayenne (peemon rouge)
  • 1 (6 oz) bottle of liquid smoke

Step-by-Step Instructions

  1. Cut the meat into very thin strips, about 1/4 inch thick or less. Cutting partially frozen meat makes this easier.
  2. Combine the soy sauce, Worcestershire sauce, salt, teriyaki, black pepper, Tony Chachere, onion powder, cayenne, and liquid smoke to create the marinade sauce.
  3. Place the meat strips in a large ziplock bag or container and pour the marinade over the meat, making sure all pieces are coated. Marinate for 10 to 12 hours in the refrigerator, turning occasionally to ensure even coverage.
  4. Remove meat from marinade and pat dry with paper towels to remove excess liquid. The meat should be moist but not dripping.
  5. Place meat strips on dehydrator trays in a single layer, not touching. Dehydrate at 140-160°F for 8-10 hours, checking periodically. Jerky is done when it bends without breaking and has no moisture pockets.
  6. Store finished jerky in an airtight container or ziplock bag. Happy eatin’, sha!

Common Problems and Solutions

Q: Why is my jerky too tough or brittle?

A: You likely over-dried it. Check earlier next time—jerky should bend without snapping when done. It continues to dry slightly after removing from heat.

Q: Can I make this without a dehydrator?

A: Yes! Use your oven at 140-160°F with the door slightly cracked open. Place meat on racks over baking sheets and check after 7 hours. Oven method may take 7-10 hours depending on thickness.

Q: How thin should I slice the meat?

A: Aim for 1/4 inch thick or less. Partially freeze the meat first—it makes slicing much easier and more uniform. Thinner strips dry faster and more evenly.

Tips and Techniques

Slice partially frozen meat for easier, more uniform cuts. If your jerky develops white spots during storage, that’s just salt crystals—perfectly safe to eat. For chewier jerky, slice with the grain; for more tender jerky, slice against the grain.

Ingredient Substitutions

  • venison or beef: turkey breast, pork loin, or even duck breast
  • liquid smoke: smoked paprika (2-3 tablespoons)
  • Tony Chachere: Cajun seasoning blend or Creole seasoning

Equipment Needed

  • Food dehydrator
  • Sharp knife or meat slicer
  • Large ziplock bag or marinating container
  • Paper towels

Historical Context

Jerky-making is an ancient preservation method that became essential in Louisiana’s humid climate. Hunters and trappers relied on dried, seasoned meat during long trips into the swamps and marshes where refrigeration was impossible.