High Protein Savory Venison Jerky
Elevate your snack game with this High Protein Savory Venison Jerky recipe, a perfect blend of bold, smoky, and slightly sweet flavors packed into every chewy bite. Crafted from lean venison and marinated in a robust mixture of soy sauce, Worcestershire, liquid smoke, and aromatic spices like garlic, onion powder, and paprika, this jerky is a protein-rich powerhouse ideal for outdoor adventures, post-workout fuel, or guilt-free snacking. The tender venison strips are meticulously dried to perfection, balancing a satisfying chew with irresistible flavor complexity. Whether you opt for an oven or dehydrator, this homemade jerky combines rustic charm with a modern healthy twist—free from preservatives yet brimming with taste. Create your own batch of this high-protein snack to enjoy, refrigerate, or freeze for extended shelf life. Perfect for hunters, hikers, or anyone craving a savory treat loaded with protein and packed with flavor!
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Recipe Information
Ingredients
- 2 pounds Venison loin or round
- 0.5 cup Soy sauce
- 0.25 cup Worcestershire sauce
- 2 teaspoons Liquid smoke
- 2 teaspoons Black pepper
- 2 teaspoons Onion powder
- 2 teaspoons Garlic powder
- 1.5 tablespoons Brown sugar
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 1 teaspoon Curing salt (optional)
Instructions
Trim any fat from the venison as fat can spoil. Partially freeze the meat for 1-2 hours to make slicing easier.
Slice the venison against the grain into 1/4-inch thick strips for a tender jerky.
In a large bowl, combine soy sauce, Worcestershire sauce, liquid smoke, black pepper, onion powder, garlic powder, brown sugar, paprika, red pepper flakes, salt, and curing salt (if using). Stir until the sugar has completely dissolved.
Add the venison strips to the marinade and mix well ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, or overnight for stronger flavor.
Preheat your oven to 175°F (80°C) or set a dehydrator to the jerky setting.
Remove venison strips from the marinade and pat dry with paper towels to remove excess moisture.
Arrange the strips on wire racks placed on baking sheets if using an oven or directly on the dehydrator trays, ensuring the strips are not touching.
Dry the venison for 4-5 hours or until the jerky bends and cracks but does not snap. Check periodically to avoid over-drying.
Once dried, remove the jerky from the oven or dehydrator and let it cool. Store in airtight containers or vacuum-sealed bags in a cool, dry place. For longer storage, refrigerate or freeze the jerky.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 10188 mg | 443% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 20.6 g | ||
| Protein | 286.3 g | 573% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4205 mg | 89% | |
*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.
