Sugar-Free Savory Venison Jerky
Elevate your snack game with Sugar-Free Savory Venison Jerky, a protein-packed treat that’s perfect for the health-conscious hunter or jerky enthusiast. This recipe combines lean, trimmed venison with a bold, flavor-rich marinade featuring soy sauce, Worcestershire sauce, liquid smoke, and a blend of savory spices like garlic powder, paprika, and black pepper. With no added sugars, this jerky delivers pure, unadulterated taste without compromising on quality or nutrition. Using a dehydrator allows the venison to reach the perfect balance of chewy and tender texture, making it ideal for outdoor adventures or an afternoon pick-me-up. Whether you're prepping a trail snack or craving something hearty and wholesome, this sugar-free venison jerky is your next go-to recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds venison, lean and trimmed
- 0.5 cup soy sauce
- 0.25 cup Worcestershire sauce
- 2 teaspoons liquid smoke
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon kosher salt
Instructions
Start by trimming any excess fat from the venison. Fat can cause the jerky to spoil faster, so it's important to remove as much as possible.
Place the venison in the freezer for about 30 minutes to an hour. This will firm up the meat, making it easier to slice thinly.
Using a sharp knife, slice the partially frozen venison against the grain into thin strips, about 1/4-inch thick.
In a large mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, black pepper, onion powder, garlic powder, paprika, red pepper flakes, and kosher salt. Mix well to create the marinade.
Add the venison strips to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight for best results.
Preheat your dehydrator to 160°F (71°C).
Remove the venison from the marinade and pat each strip dry with paper towels to remove excess marinade.
Arrange the strips on the dehydrator trays, making sure they do not overlap for even drying.
Dehydrate the venison for about 5-6 hours or until the jerky is dry yet still slightly pliable. Test by bending a piece; it should crack but not break.
Once done, let the jerky cool completely before storing. Store in an airtight container or vacuum-sealed bag in a cool, dry place.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6278 mg | 273% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.5 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 4000 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.
