Select an option to have podcasts automatically added to your preferred player.

Whitetail Podcasts:

iTunes, Spotify, or RSS Feed.

Big Game Podcasts:

iTunes, Spotify, or RSS Feed.

Blog Content:

RSS Feed

Making Deer Jerky with Dan Turner

Making Deer Jerky with Dan Turner

Iowa Sportsman  /  Season 2 • Episode 5

Posted on February 21, 2019

Show Notes

On this episode of the Iowa Sportsman outdoor podcast, Dan talks with Dan Turner about the steps he takes to make his favorite deer jerky recipe. Dan talks about how the meat preparation is very important, making sure all the chunks of meat are the same thickness, how long to leave in the brine, and how lone he leaves the meat in the dehydrator.

Dan talks about the learning curve when making jerky, the necessary equipment, and the ability to play around with the recipe to fine what you really like. If you love making deer jerky, this is the episode for you.

Sweet and Spicy Whole Muscle Jerky:

This recipe is for one pound of lean red meat sliced ¼” thick. I usually make 3-5 pounds at a time and multiply the ingredients accordingly.

  • ½ cup brown sugar
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika (I prefer smoked paprika)
  • 2 tablespoons Valentina Mexican Hot Sauce
  • ½ cup Worcestershire sauce
  • ½ cup teriyaki sauce
  • 1/3 cup soy sauce
  • ½ teaspoon liquid smoke (optional)

Mix all the ingredients together until sugar disolves. Add sliced meat, mixing to ensure the brine is touching all meat surfaces. Cover and put in refrigerator for 24 hours, mixing every few hours. After 24 hours drain brine from meat and place on trays, blotting both sides of the meat with paper towels until dry. Smoke for 1 hour at 160 degrees, then transfer to dehydrator for 3-6 hours longer. If you don’t have a smoker then you can skip this step. Remove when dried to your preference and store in zip lock bags.

2% for Conservation

The Sportsmen's Nation is proud to be a certified business member of 2% For Conservation.

Receive the latest from the Sportsmen's Nation