Dehydrated Recipes

Deer Jerky With Creole Seasoning | Commercial Dehydrators

This creole deer jerky brings spicy flavors of creole seasonings to this amazing deer jerky. Depending on your creole spice blend you can customize this recipe to your tolerance of spice to make the perfect deer jerky with a beautiful bite.

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Serves
20
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 2 pounds (900g) venison
  • 1 tbsp seasoning salt
  • 1 tbsp liquid smoke
  • 1 1/2 tsp barbecue seasoning
  • 1 1/2 tsp Creole seasoning
  • 2 tsp powdered garlic
  • 1/4 tsp ground black pepper
  • 1 tsp powdered onion
  • 1 dash cayenne pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
Ingredients
macros
  • 2 pounds (900g) venison
  • 1 tbsp seasoning salt
  • 1 tbsp liquid smoke
  • 1 1/2 tsp barbecue seasoning
  • 1 1/2 tsp Creole seasoning
  • 2 tsp powdered garlic
  • 1/4 tsp ground black pepper
  • 1 tsp powdered onion
  • 1 dash cayenne pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
Instructions
  1. Combine all ingredients except venison and mix together in bowl.
  2. Slice venison into thick strips about 1/4 inch (6 mm) (easier to cut if partially frozen). Place the venison in a zip-lock bag; add marinade and coat. Marinate for 24 hours.
  3. Dehydrate in a dehydrator at 160°F (71°C) for 6 to 8 hours until meat bends is pliable to bend without breaking up.
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Machine recommendation
Main image
Prep time icon
Serves
20
Prep time icon
Prep time
20 minutes
Dehydration time icon
Dehydrating time
8 hours
Ingredients
  • 2 pounds (900g) venison
  • 1 tbsp seasoning salt
  • 1 tbsp liquid smoke
  • 1 1/2 tsp barbecue seasoning
  • 1 1/2 tsp Creole seasoning
  • 2 tsp powdered garlic
  • 1/4 tsp ground black pepper
  • 1 tsp powdered onion
  • 1 dash cayenne pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
Ingredients
macros
  • 2 pounds (900g) venison
  • 1 tbsp seasoning salt
  • 1 tbsp liquid smoke
  • 1 1/2 tsp barbecue seasoning
  • 1 1/2 tsp Creole seasoning
  • 2 tsp powdered garlic
  • 1/4 tsp ground black pepper
  • 1 tsp powdered onion
  • 1 dash cayenne pepper
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
Instructions
  1. Combine all ingredients except venison and mix together in bowl.
  2. Slice venison into thick strips about 1/4 inch (6 mm) (easier to cut if partially frozen). Place the venison in a zip-lock bag; add marinade and coat. Marinate for 24 hours.
  3. Dehydrate in a dehydrator at 160°F (71°C) for 6 to 8 hours until meat bends is pliable to bend without breaking up.
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Author Details

Kate Joncheff

Kate spends her days doing life as a mother of two young boys, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as share has a flare for design and photography.

https://www.instagram.com/katejoncheff/