Deer Venison Jerky

Satisfy your snack cravings with this homemade Deer Venison Jerky, a protein-packed treat bursting with bold, smoky flavors. This recipe utilizes lean cuts of venison, perfectly marinated in a savory blend of soy sauce, Worcestershire sauce, brown sugar, and spices like paprika, garlic powder, and a hint of optional crushed red pepper for a customizable level of heat. Whether crafted in a food dehydrator or a low-temperature oven, this jerky boasts a tender chew with a rich umami kick, thanks to an overnight marinade that deepens flavor in every bite. Ideal for outdoor adventures, road trips, or healthy snacking, this venison jerky is easy to prepare and stores beautifully for up to two weeks. Perfect for hunters and jerky enthusiasts alike, this recipe transforms wild game into a gourmet delicacy.

Nutriscore Rating: 62/100

Prep Time:480 mins

Cook Time:240 mins

Total Time:720 mins

Servings: 6

Ingredients

• 2 pounds Deer venison (lean cuts, trimmed of fat)
• 0.5 cups Soy sauce
• 0.25 cups Worcestershire sauce
• 3 tablespoons Brown sugar
• 1 teaspoon Liquid smoke (optional)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 0.5 teaspoons Crushed red pepper flakes (optional, for heat)
• 1 teaspoon Salt

Directions

Step 1

Slice the deer venison into thin strips about 1/4-inch thick, cutting against the grain for tenderness. For ease of slicing, partially freeze the meat for 1-2 hours before cutting.

Step 2

In a large mixing bowl, combine soy sauce, Worcestershire sauce, brown sugar, liquid smoke (if using), garlic powder, onion powder, black pepper, paprika, crushed red pepper flakes (optional), and salt. Whisk until fully dissolved.

Step 3

Place the venison strips into the marinade. Toss to fully coat each piece of meat. Cover the bowl with plastic wrap or transfer the meat and marinade to a zip-top freezer bag. Refrigerate and allow to marinate for 8-12 hours, or overnight for maximum flavor.

Step 4

Once the venison is fully marinated, remove the strips from the marinade and pat them dry with paper towels. This step ensures the jerky will dry evenly and not become too sticky.

Step 5

Preheat your food dehydrator to 160°F (70°C). Alternatively, preheat your oven to its lowest temperature setting (typically 170-200°F).

Step 6

Arrange the venison strips in a single layer on the dehydrator trays or on wire racks placed over baking sheets if using an oven. Make sure the pieces are not overlapping to allow for proper air circulation.

Step 7

Dry the venison in the dehydrator for 4-6 hours, or in the oven for 3-5 hours. Check the jerky periodically to ensure even drying. The jerky is done when it is firm, dry to the touch, and bends slightly without breaking.

Step 8

Remove the jerky from the dehydrator or oven and allow it to cool completely before storing.

Step 9

Store the cooled jerky in an airtight container or zip-top bag. It can be kept at room temperature for 1-2 weeks or refrigerated for longer storage.

Nutrition Facts

Serving size	(1147.4g)

Amount per serving	% Daily Value*
Calories	1689.9

Total Fat 29.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1016.0mg	0%
Sodium 8340.9mg	0%
Total Carbohydrate 53.0g	0%
Dietary Fiber 3.0g	0%
Total Sugars 33.6g
Protein 286.9g	0%

Vitamin D 0IU	0%
Calcium 259.0mg	0%
Iron 37.5mg	0%
Potassium 4018.2mg	0%

*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.

Source of Calories

Fat: 16.5%

Protein: 70.5%

Carbs: 13.0%