Paleo Savory Venison Jerky
Satisfy your snack cravings in a wholesome and flavorful way with Paleo Savory Venison Jerky—a perfect high-protein, low-carb treat that embraces clean eating principles! This recipe highlights tender venison strips marinated in a rich blend of coconut aminos, apple cider vinegar, smoked paprika, and a hint of cayenne for a balanced smoky-spicy kick. Crafted with paleo-friendly ingredients and free from added sugars or preservatives, this jerky is oven-baked or dehydrated to perfection, delivering a chewy yet satisfying texture. Ideal for outdoor adventures or post-workout munching, this homemade venison jerky is a must-try recipe for paleo enthusiasts and jerky lovers alike.
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Recipe Information
Ingredients
- 2 pounds venison
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon sea salt
- 0.25 teaspoon cayenne pepper
Instructions
Begin by trimming any excess fat or sinew from the venison. For best results, use a sharp knife to slice the venison into strips about 1/4 inch thick. For easier slicing, you can partially freeze the venison first.
In a large mixing bowl, combine the coconut aminos, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, black pepper, sea salt, and cayenne pepper. Stir until all ingredients are well incorporated.
Place the venison strips into the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 12 hours or overnight to allow the flavors to penetrate the meat.
Preheat your oven to 170°F (or as low as your oven can go) if using an oven, or set your dehydrator to around 160°F.
Remove the venison strips from the marinade and gently pat them dry with paper towels to remove excess moisture. Arrange the strips on wire racks placed over baking sheets (for oven) or directly on your dehydrator trays, making sure they do not overlap.
Place the trays in the oven or dehydrator and let the venison dry for 4 to 6 hours. Check periodically to ensure the jerky does not over-dry. It should be dry to the touch and chewy, but not brittle.
Once done, allow the jerky to cool at room temperature before transferring it to an airtight container.
Store the jerky in a cool, dry place for up to 2 weeks. For longer storage, keep it in the refrigerator.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6694 mg | 291% | |
| Total Carbohydrate | 30.6 g | 11% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 24.3 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3598 mg | 77% | |
*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.
