Low Carb Savory Venison Jerky
Elevate your snacking game with this flavorful Low Carb Savory Venison Jerky recipe, perfect for health-conscious carnivores and outdoor enthusiasts alike. Featuring lean, thinly sliced venison steak marinated in a bold blend of low-sodium soy sauce, Worcestershire sauce, liquid smoke, and a medley of savory spices like smoked paprika, garlic powder, and freshly cracked black pepper, this jerky is thoughtfully crafted to deliver a smoky, slightly sweet, and perfectly seasoned bite without loading up on carbs. Enhanced with monk fruit sweetener for a guilt-free hint of sweetness, this protein-packed treat is dehydrated to perfection, ensuring tender yet satisfyingly chewy strips of jerky. Whether you use a dehydrator or oven, this homemade jerky is an easy-to-follow recipe that promises rich flavor with every bite. Ideal for fueling your next adventure or simply satisfying midday cravings, this jerky is a shelf-stable, keto-friendly snack you'll want to stock up on!
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Recipe Information
Ingredients
- 2 pounds Venison steak, thinly sliced
- 0.5 cups Soy sauce (low sodium)
- 1 tablespoon Liquid smoke
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Sea salt
- 1 tablespoon Monk fruit sweetener
Instructions
Begin by placing the venison steak in the freezer for about 1 hour to make slicing easier.
Once firm, thinly slice the venison across the grain into 1/8 inch thick slices. This ensures tender jerky.
In a large mixing bowl, combine soy sauce, liquid smoke, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, smoked paprika, sea salt, and monk fruit sweetener. Whisk together until the ingredients are well blended.
Add the sliced venison to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or overnight, for best results.
Preheat your dehydrator to 160°F (70°C). If using an oven, preheat it to the same temperature and line the racks with aluminum foil for easier cleaning.
Remove the venison from the marinade, allowing any excess liquid to drip off. Arrange the venison slices in a single layer on the dehydrator trays or the oven racks, ensuring pieces do not overlap.
Dehydrate the venison for 6-8 hours, or until the jerky is dry and firm but still has a slight bend. If the venison tears easily, it is overdehydrated.
Allow the jerky to cool at room temperature before storing in an airtight container. For best results, consume within 2 weeks and store in the fridge for longer shelf life.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 5998 mg | 261% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 281.4 g | 563% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 4168 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.
