Beef or Deer Jerky

  • Yield : 3
  • Servings : 3
  • Prep Time : 10:0 h
  • Cook Time : 0m
  • Ready In : 10:0 h
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Chrissy’s uncle sent us this prodigious recipe  Prodigious you say… why not just say impressive


  • 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 1

Cut the meat into very thin strips.

Step 2

Combine all ingredients to create the marinade sauce, then marinate the meat for 10 to 12 hours turning occasionally.

Step 3

Place meat on dehydrator for about 8-10hrs check periodically to see if it’s done. Happy eatin’, sha!

If you do not have a dehydrator, go rouge and use your oven. Place meat on paper towels to soak up the excess marinade; meat should be dry with no excess marinade left on the meat. Place the pieces of meat on rack in oven at 140 to 160 degrees for seven or 10 hours depending on the thickness or until meat is dry throughout. Leave oven door slightly open during the drying process. If there is any meat left store in a sealed container or Ziploc.

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Kaplan, Louisiana Louisiana
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