How To Make Perfectly Tender Oklahoma Deer Jerky

Whether you're a seasoned outdoors man, or brand new to the art of deer jerky, the Oklahoma Outdoor crew is more than happy to let you in on a few secrets.

While I prefer to thinly slice backstrap with the grain, rub it with spices, and let it cook to perfection in the smoker... there's more than one bulletproof way to easily craft your own, handmade deer jerky. I'm just not a fan of grinding all of that meat. I like my jerky a little tough and chewy, but it's a personal preference. Everyone else I know likes theirs ground, mixed, extruded, and dehydrated. There's nothing wrong with that, it's just not for me.

According to most hunters in my circle, the most popular recipes include a little, or a lot of the following...

Salt
Pepper
Worcestershire
Brown Sugar
All Spice or Meat Rub
Garlic and Onion Powders

Now there's no set amount of what ingredients to use. Just about every recipe you find online will differ the amounts and spices differently. Some use soy sauce, others use molasses. All of them are good, but only one can be yours.

Take a leap and play around with your own version this year.