Whole30 Savory Venison Jerky
Indulge in the hearty, protein-packed goodness of Whole30 Savory Venison Jerky—an irresistible, better-for-you alternative to store-bought snacks. This recipe transforms lean venison into tender, smoky strips bursting with flavor from a marinade of coconut aminos, apple cider vinegar, garlic powder, smoked paprika, and a touch of heat from crushed red pepper flakes. Perfect for paleo, keto, or Whole30 lifestyles, this homemade jerky is free of added sugars and preservatives, making it a wholesome on-the-go snack. Whether baked low and slow in the oven or crafted with a food dehydrator, this recipe ensures a perfectly chewy texture every time. Great for meal prep or outdoor adventures, this savory treat will keep you energized and satisfied.
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Recipe Information
Ingredients
- 2 pounds Venison, trimmed of fat
- 0.5 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 1 teaspoon Sea salt
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Place the venison in the freezer for about 1-2 hours until it's firm but not frozen solid. This will make it easier to slice.
Using a sharp knife, slice the venison against the grain into thin strips, about 1/4 inch thick. For chewier jerky, cut with the grain.
In a large mixing bowl, combine coconut aminos, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, sea salt, ground coriander, and crushed red pepper flakes. Stir well to mix.
Add the venison strips to the marinade, ensuring that all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight for maximum flavor.
Preheat your oven to 170°F (75°C) or use the lowest setting available. Alternatively, a food dehydrator set to 160°F (71°C) can be used.
Remove the venison strips from the marinade and pat them dry with paper towels to remove excess liquid.
Line your oven racks with aluminum foil to catch drips, and place a wire rack on top. Arrange the venison strips on the wire rack in a single layer, making sure they do not touch or overlap.
Bake or dehydrate the venison for 5-6 hours, checking occasionally. The jerky is done when it is dry and bends slightly without breaking.
Remove the jerky from the oven or dehydrator and let it cool completely on the rack.
Store the cooled jerky in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 4979 mg | 216% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.1 g | ||
| Protein | 275.3 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 3039 mg | 65% | |
*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.
