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Venison Jerky

Homemade venison jerky features lean game meat marinated in savory, smoky spices and slow-dried to tender perfection, making a high-protein snack with customizable heat and flavor.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2.5 pounds venison backstrap or lean venison meat partially frozen
  • 3 tablespoons soy sauce low-sodium or regular
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke hickory or mesquite
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper reduce to 1/2 teaspoon for mild
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon salt adjust based on soy sauce saltiness
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger

Equipment

  • Sharp butcher's knife or slicing knife
  • Cutting board
  • Large mixing bowl
  • Measuring spoons and cups
  • Whisk or fork for mixing marinade
  • Ziplock bags or food-safe container for marinating
  • Paper towels
  • Oven with temperature control
  • Oven racks or dehydrator trays
  • Parchment paper or aluminum foil
  • Meat thermometer (optional)

Method
 

  1. Place venison in the freezer for 2 to 4 hours until firm but not rock-hard; slice against the grain into 1/4-inch-thick strips.
  2. Trim all visible fat and silver skin from the meat strips.
  3. In a large bowl, whisk together soy sauce, Worcestershire sauce, liquid smoke, garlic powder, onion powder, black pepper, cayenne pepper, red pepper flakes, brown sugar, salt, paprika, and ground ginger until smooth.
  4. Add venison strips to the marinade, ensuring every piece is fully coated; seal in a ziplock bag or container and refrigerate for 6 to 24 hours.
  5. Remove meat from marinade and pat dry on paper towels; let sit uncovered for 5 to 10 minutes.
  6. Preheat the oven to 160 to 170°F (71 to 77°C) and prop the door open with a wooden spoon.
  7. Arrange strips on parchment-lined oven racks in a single layer without overlapping.
  8. Dry jerky in the oven for 4 to 8 hours, checking after 3 hours and using the bent-not-broken test for doneness.
  9. Cool the jerky completely on the racks for 30 minutes before storing in an airtight container or vacuum-sealed bag.

Notes

Store cooled jerky in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months. Use the bent-not-broken test to check doneness.