Low Sodium Savory Venison Jerky
Craft the perfect homemade snack with this Low Sodium Savory Venison Jerky recipe, a healthier twist on a classic favorite. Packed with bold flavors from a blend of low-sodium soy sauce, Worcestershire, liquid smoke, and aromatic spices like garlic powder, paprika, and coriander, this jerky delivers a mouthwatering savory taste in every bite. Ideal for those who want to indulge in a protein-rich treat without excess sodium, this recipe uses lean venison for a tender yet chewy texture. With simple preparation and slow oven drying, it’s easy to create a batch that’s perfect for hiking, camping, or on-the-go snacking. Store this flavorful jerky in an airtight container for long-lasting freshness and enjoy up to six months refrigerated!
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Recipe Information
Ingredients
- 2 pounds Venison
- 0.5 cups Low-sodium soy sauce
- 0.25 cups Worcestershire sauce
- 2 teaspoons Liquid smoke
- 1 teaspoons Ground black pepper
- 1 teaspoons Onion powder
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 1 teaspoons Ground coriander
- 0.5 teaspoons Crushed red pepper flakes
- 2 tablespoons Brown sugar
Instructions
Begin by trimming any fat from the venison. Fat does not dehydrate well and can ruin the jerky over time.
Cut the venison across the grain into thin strips about 1/4 inch thick. If you prefer softer jerky, slice with the grain.
In a large mixing bowl, combine the low-sodium soy sauce, Worcestershire sauce, liquid smoke, ground black pepper, onion powder, garlic powder, paprika, ground coriander, crushed red pepper flakes, and brown sugar. Mix well to create the marinade.
Place the venison strips in the marinade, ensuring all the pieces are fully submerged. Cover with plastic wrap or a lid and refrigerate for 12-24 hours to allow the flavors to penetrate the meat.
Preheat your oven to 175°F (80°C) or the lowest setting available.
Remove the venison from the marinade and pat dry with paper towels to remove excess liquid.
Place venison strips on wire racks placed over baking sheets. Ensure the strips do not overlap to promote even drying.
Place in the preheated oven and bake for 4-6 hours, or until the jerky is dry and pliable but not brittle. Check periodically and rotate the trays if necessary for even drying.
Once done, remove from the oven and let cool completely before storing.
Store the jerky in an airtight container or vacuum-sealed bags. It can last for 1-2 months unrefrigerated, or 4-6 months if refrigerated.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 8225 mg | 358% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 24.2 g | ||
| Protein | 272.4 g | 545% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 4125 mg | 88% | |
*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.
