Low Carb Savory Venison Jerky

Satisfy your savory cravings with this protein-packed Low Carb Savory Venison Jerky! Perfect for keto and low-carb lifestyles, this homemade jerky features tender slices of venison infused with a bold and smoky marinade of low-sodium soy sauce, Worcestershire sauce, liquid smoke, and a touch of monk fruit sweetener for subtle balance. Spices like smoked paprika, garlic powder, and red pepper flakes enhance the flavor with just the right amount of heat and depth. This easy-to-follow recipe guides you through marinating the venison overnight for maximum flavor, then dehydrating it to chewy, snackable perfection. Whether you're looking for a healthy snack on-the-go or a flavorful addition to your meal prep, this preservative-free venison jerky will quickly become a household favorite.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 8

Ingredients

• 2 pounds Venison steak, thinly sliced
• 0.5 cups Soy sauce (low sodium)
• 1 tablespoon Liquid smoke
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Black pepper, freshly ground
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Crushed red pepper flakes
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Sea salt
• 1 tablespoon Monk fruit sweetener

Directions

Step 1

Begin by placing the venison steak in the freezer for about 1 hour to make slicing easier.

Step 2

Once firm, thinly slice the venison across the grain into 1/8 inch thick slices. This ensures tender jerky.

Step 3

In a large mixing bowl, combine soy sauce, liquid smoke, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, smoked paprika, sea salt, and monk fruit sweetener. Whisk together until the ingredients are well blended.

Step 4

Add the sliced venison to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or overnight, for best results.

Step 5

Preheat your dehydrator to 160°F (70°C). If using an oven, preheat it to the same temperature and line the racks with aluminum foil for easier cleaning.

Step 6

Remove the venison from the marinade, allowing any excess liquid to drip off. Arrange the venison slices in a single layer on the dehydrator trays or the oven racks, ensuring pieces do not overlap.

Step 7

Dehydrate the venison for 6-8 hours, or until the jerky is dry and firm but still has a slight bend. If the venison tears easily, it is overdehydrated.

Step 8

Allow the jerky to cool at room temperature before storing in an airtight container. For best results, consume within 2 weeks and store in the fridge for longer shelf life.

Nutrition Facts

Serving size	(1086.1g)

Amount per serving	% Daily Value*
Calories	1569.3

Total Fat 29.5g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 0g
Cholesterol 861.8mg	0%
Sodium 5997.9mg	0%
Total Carbohydrate 22.6g	0%
Dietary Fiber 2.2g	0%
Total Sugars 3.5g
Protein 281.4g	0%

Vitamin D 0IU	0%
Calcium 156.2mg	0%
Iron 36.2mg	0%
Potassium 4168.5mg	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: 17.9%

Protein: 76.0%

Carbs: 6.1%