Homemade Deer Jerky

Name: Homemade Deer Jerky
Prep time: 24 min
Cook time: 6 min
Total time: 30 min
Ingredients: 4 tbsp Dan-O’s Outlaw Blackened Bloody Mary, plus additional for sprinkling before dehydrating; 1 deer tenderloin, silver skin removed as much as possible; 1 (12 oz) root beer; 2 tbsp soy sauce; 1/4 cup Worcestershire sauce

If you've been asking for a deer jerky recipe, my friends, here it is! We're taking premium deer tenderloin and turning it into some of the best jerky you'll ever eat. I know what you're thinking….you don't usually make jerky with tenderloin, but that's exactly why this one is so DAN-O-MYTE. The root beer adds a subtle sweetness, while soy sauce and Worcestershire sauce bring savory depth. Then Dan-O’s Outlaw Blackened Bloody Mary ties it all together with a bold, smoky, peppery flavor that soaks into every bite. Trust me, once you try this combination, you'll be making it again.

Prep Time

24 Mins

Cook Time

6 Mins

Flavors Used:

Ingredients

4 tbsp Dan-O’s Outlaw Blackened Bloody Mary, plus additional for sprinkling before dehydrating
1 deer tenderloin, silver skin removed as much as possible
1 (12 oz) root beer
2 tbsp soy sauce
1/4 cup Worcestershire sauce

Let’s Make It!

Prepare the Deer Tenderloin: Slice away as much of the silver skin as possible using a sharp knife.
Make the Marinade: Place the sliced deer tenderloin into a large bowl. Pour in the root beer, soy sauce, and Worcestershire sauce. Add the Dan-O’s Outlaw Blackened Bloody Mary and toss everything together until every piece of meat is evenly coated.
Marinate: Cover the bowl and refrigerate for 24 hours, stirring once or twice if desired to help evenly distribute the marinade.
Prepare for Dehydrating: Arrange the marinated jerky strips in a single layer on dehydrator racks, leaving a little space between each piece for airflow. Lightly sprinkle the tops of the strips with additional Dan-O’s Outlaw Blackened Bloody Mary.
Dehydrate: Place the racks into a dehydrator set to 160°F. Dehydrate for approximately 6 hours, or until the jerky reaches your preferred texture. Begin checking around the 4 to 5 hour mark, as drying time may vary depending on the thickness of the strips.
Serve: Let the jerky cool completely before serving or storing in an airtight container. Yum Yum Get Ya Sum!