One of my favorite snacks to bring out with me while hunting is deer jerky. Jerky was one of the first things that I did with my venison before I had a lot of recipes, because it was very easy to do and hands off. I could get everything set up and then go do something else for most of the day and come back and my jerky would be done.
This deer jerky recipe was given to me by a friend quite a while after I’d been hunting, but quickly worked its way into my rotation of jerky. The corn whiskey in the marinade really softens up the meat and makes it taste great once you’re done.
If you’re unfamiliar with corn whiskey (called “white dog”) in some places, it’s basically whiskey that was barrel aged 6 months or less. The finished product is clear, unlike other whiskeys which barrel age for a few years and come out brownish. This used to be pretty hard to find, but is now being sold commercially in lots of places under names like Jacobs Ghost and Unaged Tennessee Rye.
This one is almost impossible for me to keep around the house, so I hope that you’ll enjoy it as well.
- Cut your venison into strips about 1/8-1/4" thickness. Make sure all of the fat is trimmed off of the venison you're using.
- Add all ingredients into a bowl and marinade for 1 hour
- If you like a sweeter jerky, baste the meat with molasses or honey before drying. If not just skip this step.
- Dry your beef using your favorite technique, either in the oven, dehydrator or smoker.Once your jerky reaches desired tenderness, you're finished and you can store your jerky.
- Once your jerky reaches desired tenderness, you're finished and you can store your jerky
If you're using a smoker, smoke at 170 degrees for 6-8 hours until the jerky reaches desired consistency. If you're using the oven, set jerky strips on the oven racks and cook at 160 degrees until desired consistency is reached. This should take 6-8 hours
image courtesy store it foods