Low Sodium Savory Venison Jerky

Satisfy your snacking cravings with this irresistibly flavorful Low Sodium Savory Venison Jerky, a healthier twist on a classic treat. Made with lean venison and marinated in a balanced blend of low-sodium soy sauce, Worcestershire sauce, liquid smoke, and aromatic spices like paprika, coriander, and garlic powder, this jerky delivers bold, smoky flavor without the excess salt. The recipe ensures tender, perfectly seasoned strips by marinating the meat overnight and slow-drying it in the oven for a chewy texture that’s not overly tough. Ideal for hunters, outdoor enthusiasts, or anyone looking for a high-protein, low-sodium snack, this preservative-free jerky is easy to make at home and perfect for road trips, hikes, or post-workout fuel. Make a batch today and enjoy the satisfaction of crafting your own gourmet jerky!

Nutriscore Rating: 60/100

Prep Time:120 mins

Cook Time:360 mins

Total Time:480 mins

Servings: 6

Ingredients

• 2 pounds Venison
• 0.5 cups Low-sodium soy sauce
• 0.25 cups Worcestershire sauce
• 2 teaspoons Liquid smoke
• 1 teaspoons Ground black pepper
• 1 teaspoons Onion powder
• 1 teaspoons Garlic powder
• 1 teaspoons Paprika
• 1 teaspoons Ground coriander
• 0.5 teaspoons Crushed red pepper flakes
• 2 tablespoons Brown sugar

Directions

Step 1

Begin by trimming any fat from the venison. Fat does not dehydrate well and can ruin the jerky over time.

Step 2

Cut the venison across the grain into thin strips about 1/4 inch thick. If you prefer softer jerky, slice with the grain.

Step 3

In a large mixing bowl, combine the low-sodium soy sauce, Worcestershire sauce, liquid smoke, ground black pepper, onion powder, garlic powder, paprika, ground coriander, crushed red pepper flakes, and brown sugar. Mix well to create the marinade.

Step 4

Place the venison strips in the marinade, ensuring all the pieces are fully submerged. Cover with plastic wrap or a lid and refrigerate for 12-24 hours to allow the flavors to penetrate the meat.

Step 5

Preheat your oven to 175°F (80°C) or the lowest setting available.

Step 6

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

Step 7

Place venison strips on wire racks placed over baking sheets. Ensure the strips do not overlap to promote even drying.

Step 8

Place in the preheated oven and bake for 4-6 hours, or until the jerky is dry and pliable but not brittle. Check periodically and rotate the trays if necessary for even drying.

Step 9

Once done, remove from the oven and let cool completely before storing.

Step 10

Store the jerky in an airtight container or vacuum-sealed bags. It can last for 1-2 months unrefrigerated, or 4-6 months if refrigerated.

Nutrition Facts

Serving size	(1130.4g)

Amount per serving	% Daily Value*
Calories	1749.7

Total Fat 48.6g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 798.3mg	0%
Sodium 8224.9mg	0%
Total Carbohydrate 46.2g	0%
Dietary Fiber 3.0g	0%
Total Sugars 24.2g
Protein 272.4g	0%

Vitamin D 0IU	0%
Calcium 218.0mg	0%
Iron 42.9mg	0%
Potassium 4125.0mg	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: 25.6%

Protein: 63.7%

Carbs: 10.8%