Deer Venison Jerky
Satisfy your snack cravings with this homemade Deer Venison Jerky, a protein-packed treat bursting with bold, smoky flavors. This recipe utilizes lean cuts of venison, perfectly marinated in a savory blend of soy sauce, Worcestershire sauce, brown sugar, and spices like paprika, garlic powder, and a hint of optional crushed red pepper for a customizable level of heat. Whether crafted in a food dehydrator or a low-temperature oven, this jerky boasts a tender chew with a rich umami kick, thanks to an overnight marinade that deepens flavor in every bite. Ideal for outdoor adventures, road trips, or healthy snacking, this venison jerky is easy to prepare and stores beautifully for up to two weeks. Perfect for hunters and jerky enthusiasts alike, this recipe transforms wild game into a gourmet delicacy.
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Recipe Information
Ingredients
- 2 pounds Deer venison (lean cuts, trimmed of fat)
- 0.5 cups Soy sauce
- 0.25 cups Worcestershire sauce
- 3 tablespoons Brown sugar
- 1 teaspoon Liquid smoke (optional)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
- 1 teaspoon Salt
Instructions
Slice the deer venison into thin strips about 1/4-inch thick, cutting against the grain for tenderness. For ease of slicing, partially freeze the meat for 1-2 hours before cutting.
In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke (if using), garlic powder, onion powder, black pepper, paprika, crushed red pepper flakes (optional), and salt. Whisk until fully dissolved.
Place the venison strips into the marinade. Toss to fully coat each piece of meat. Cover the bowl with plastic wrap or transfer the meat and marinade to a zip-top freezer bag. Refrigerate and allow to marinate for 8-12 hours, or overnight for maximum flavor.
Once the venison is fully marinated, remove the strips from the marinade and pat them dry with paper towels. This step ensures the jerky will dry evenly and not become too sticky.
Preheat your food dehydrator to 160°F (70°C). Alternatively, preheat your oven to its lowest temperature setting (typically 170-200°F).
Arrange the venison strips in a single layer on the dehydrator trays or on wire racks placed over baking sheets if using an oven. Make sure the pieces are not overlapping to allow for proper air circulation.
Dry the venison in the dehydrator for 4-6 hours, or in the oven for 3-5 hours. Check the jerky periodically to ensure even drying. The jerky is done when it is firm, dry to the touch, and bends slightly without breaking.
Remove the jerky from the dehydrator or oven and allow it to cool completely before storing.
Store the cooled jerky in an airtight container or zip-top bag. It can be kept at room temperature for 1-2 weeks or refrigerated for longer storage.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 8341 mg | 363% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 33.6 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 4018 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
