Savory Venison Jerky
Elevate your snacking game with this irresistible recipe for Savory Venison Jerky, a gourmet take on a classic favorite! Perfect for hunters and outdoor enthusiasts, this protein-packed treat showcases tender venison, marinated in a bold blend of soy sauce, Worcestershire sauce, brown sugar, and aromatic spices like garlic, coriander, and red pepper flakes. Enhanced with a touch of liquid smoke, the jerky delivers a depth of flavor that strikes the perfect balance of salty, smoky, and slightly sweet. Whether you’re using a dehydrator or oven, the slow drying process ensures a chewy texture that’s ideal for road trips, hikes, or an afternoon snack. Easy to make and packed with long-lasting flavor, this homemade venison jerky recipe is a surefire way to upgrade any snack collection.
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Recipe Information
Ingredients
- 2 pounds venison loin (or cuts suitable for jerky)
- 0.5 cup soy sauce
- 0.25 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon ground coriander
- 1 teaspoon kosher salt
Instructions
Start by placing the venison in the freezer for about 30 minutes. This will firm up the meat, making it easier to slice into even pieces.
While the meat is chilling, prepare the marinade: In a medium-sized bowl, combine the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, red pepper flakes, ground coriander, and kosher salt. Mix well until all ingredients are thoroughly incorporated.
Remove the venison from the freezer and slice it against the grain into 1/4-inch thick strips. Aim for uniform thickness to ensure even drying.
Place the venison strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the venison, ensuring each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 8 hours or overnight for maximum flavor absorption.
Once marinated, preheat your dehydrator to 160°F (71°C) or set your oven to its lowest setting. If using an oven, line baking sheets with aluminum foil and place a wire rack on each sheet to allow air circulation.
Remove venison strips from the marinade, letting excess liquid drip off. Do not pat dry, as a little moisture aids drying and seasoning adherence.
Lay the venison strips in a single layer on the dehydrator trays or wire racks without overlapping.
Dehydrate for 4-5 hours, checking periodically for doneness by bending a piece of jerky; it should crack slightly without snapping.
Once done, let the jerky cool at room temperature before storing in airtight containers or resealable bags. Properly stored, the jerky can last for up to 2 weeks at room temperature or longer if refrigerated.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 6567 mg | 286% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 286.9 g | 574% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3985 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.
