No dehydrator? No problem. Grandpa’s secret venison jerky recipe only requires this family secret.
My father’s father, or Grandpa as I call him, was always by my side growing up. He, along with my father, taught me the way of the outdoors both behind a rifle and behind a fishing rod. Another thing he taught me was how to make the best beef and venison jerky you can get your hands on.
The recipe, not so much a secret, but more a family heritage, was recently passed down from my grandfather to my uncle. I am no thief, but I had to get my hands on it.
It may have been as simple as an email in request to my uncle, but to enhance the story let’s just say I had to jump through loops to get my hands on the secret venison jerky recipe. With out further ado, roll that beautiful venison jerky footage.
- 3 lb of venison or beef (Recommend lean cuts of sirloin, flank or top round)
- 2 tsp onion powder
- 2 tsp seasoned salt
- 2 tsp accent
- 3 tsp black pepper
- 3 tsp garlic powder
- 1/2 cup of Worcestershire sauce
- 1/2 cup of soy sauce
Remove any large amounts of fat from the meat as possible. Then slice your meat into very thin strips less than 1/4″ thick. Mix all of the ingredients together in a mixing bowl and marinate the meat strips for 12 to 24 hours.
Prep your oven by placing the meat on a rack and place the rack in the middle of the oven. To prevent the drippings from creating a mess at the bottom of your oven, use a piece of aluminum foil to cover your bottom rack.
Preheat your oven to your lowest temperature but not to go below 165 degrees. If your oven will not go below 200 degrees, as some ovens do not, crack your oven open slightly with a wooden spoon to keep it open to allow some of the heat to escape.
Place the meat in the middle shelf and let “cook” for 3 to 5 hours. If you sliced the meat extra thin, the dehydration process may take less time however ensuring it is fully dehydrating is important to killing all of the bacteria.
Once the dehydration process is done, store in a dry container and keep away from moisture.
Lastly, don’t tell my grandfather I gave away the family secret. If you are ever in the Adirondack region and bump into him, you can thank him for his service in the armed forces and offer him a slice of venison jerky; he may just recognize where it came from.