High Protein Savory Venison Jerky

Elevate your snack game with this High Protein Savory Venison Jerky, the ultimate recipe for flavorful, protein-packed bites. Made from lean venison loin or round, this jerky is marinated in a bold blend of soy sauce, Worcestershire sauce, and liquid smoke, enhanced with garlic, onion powder, and a touch of brown sugar for a subtle sweetness. A hint of paprika and red pepper flakes adds a gentle kick that will tantalize your taste buds. Perfectly dried in a dehydrator or low-temperature oven, this homemade jerky is tender yet satisfying, delivering a chewy texture that’s irresistible. Ideal for hunters, outdoor enthusiasts, or anyone looking for a healthy, low-fat, high-protein snack, this recipe ensures long-lasting freshness with optional curing salt. Whether you're meal prepping or packing for your next adventure, this savory venison jerky is a flavorful and nutrient-dense treat that won't disappoint.

Nutriscore Rating: 59/100

Prep Time:180 mins

Cook Time:300 mins

Total Time:480 mins

Servings: 10

Ingredients

• 2 pounds Venison loin or round
• 0.5 cup Soy sauce
• 0.25 cup Worcestershire sauce
• 2 teaspoons Liquid smoke
• 2 teaspoons Black pepper
• 2 teaspoons Onion powder
• 2 teaspoons Garlic powder
• 1.5 tablespoons Brown sugar
• 1 teaspoon Paprika
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 1 teaspoon Curing salt (optional)

Directions

Step 1

Trim any fat from the venison as fat can spoil. Partially freeze the meat for 1-2 hours to make slicing easier.

Step 2

Slice the venison against the grain into 1/4-inch thick strips for a tender jerky.

Step 3

In a large bowl, combine soy sauce, Worcestershire sauce, liquid smoke, black pepper, onion powder, garlic powder, brown sugar, paprika, red pepper flakes, salt, and curing salt (if using). Stir until the sugar has completely dissolved.

Step 4

Add the venison strips to the marinade and mix well ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, or overnight for stronger flavor.

Step 5

Preheat your oven to 175°F (80°C) or set a dehydrator to the jerky setting.

Step 6

Remove venison strips from the marinade and pat dry with paper towels to remove excess moisture.

Step 7

Arrange the strips on wire racks placed on baking sheets if using an oven or directly on the dehydrator trays, ensuring the strips are not touching.

Step 8

Dry the venison for 4-5 hours or until the jerky bends and cracks but does not snap. Check periodically to avoid over-drying.

Step 9

Once dried, remove the jerky from the oven or dehydrator and let it cool. Store in airtight containers or vacuum-sealed bags in a cool, dry place. For longer storage, refrigerate or freeze the jerky.

Nutrition Facts

Serving size	(1152.4g)

Amount per serving	% Daily Value*
Calories	1665.2

Total Fat 28.4g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 771.1mg	0%
Sodium 10187.8mg	0%
Total Carbohydrate 45.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 20.6g
Protein 286.3g	0%

Vitamin D 0IU	0%
Calcium 219.0mg	0%
Iron 39.2mg	0%
Potassium 4204.8mg	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: 16.1%

Protein: 72.3%

Carbs: 11.6%