Paleo Savory Venison Jerky

Indulge in the bold, smoky flavors of this Paleo Savory Venison Jerky—a protein-packed snack that's as nutritious as it is delicious. Perfectly tailored for paleo diets, this recipe begins with lean, tender strips of venison, marinated in a savory blend of coconut aminos, apple cider vinegar, and a medley of spices like smoked paprika and cayenne pepper. The low-and-slow dehydrating process locks in the rich, smoky taste while yielding a chewy, satisfying texture. Whether you’re using an oven or a dehydrator, this homemade venison jerky is an excellent make-ahead snack for hiking adventures, road trips, or everyday healthy munching. With no preservatives or artificial ingredients, this jerky is a clean and flavorful way to fuel your day.

Nutriscore Rating: 61/100

Prep Time:720 mins

Cook Time:240 mins

Total Time:960 mins

Servings: 8

Ingredients

• 2 pounds venison
• 0.5 cup coconut aminos
• 0.25 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.5 teaspoon sea salt
• 0.25 teaspoon cayenne pepper

Directions

Step 1

Begin by trimming any excess fat or sinew from the venison. For best results, use a sharp knife to slice the venison into strips about 1/4 inch thick. For easier slicing, you can partially freeze the venison first.

Step 2

In a large mixing bowl, combine the coconut aminos, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, black pepper, sea salt, and cayenne pepper. Stir until all ingredients are well incorporated.

Step 3

Place the venison strips into the marinade, making sure they are fully submerged. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 12 hours or overnight to allow the flavors to penetrate the meat.

Step 4

Preheat your oven to 170°F (or as low as your oven can go) if using an oven, or set your dehydrator to around 160°F.

Step 5

Remove the venison strips from the marinade and gently pat them dry with paper towels to remove excess moisture. Arrange the strips on wire racks placed over baking sheets (for oven) or directly on your dehydrator trays, making sure they do not overlap.

Step 6

Place the trays in the oven or dehydrator and let the venison dry for 4 to 6 hours. Check periodically to ensure the jerky does not over-dry. It should be dry to the touch and chewy, but not brittle.

Step 7

Once done, allow the jerky to cool at room temperature before transferring it to an airtight container.

Step 8

Store the jerky in a cool, dry place for up to 2 weeks. For longer storage, keep it in the refrigerator.

Nutrition Facts

Serving size	(1124.9g)

Amount per serving	% Daily Value*
Calories	1927.6

Total Fat 76.2g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 798.3mg	0%
Sodium 6694.1mg	0%
Total Carbohydrate 30.6g	0%
Dietary Fiber 1.9g	0%
Total Sugars 24.3g
Protein 256.2g	0%

Vitamin D 0IU	0%
Calcium 120.3mg	0%
Iron 34.8mg	0%
Potassium 3598.4mg	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: 37.4%

Protein: 55.9%

Carbs: 6.7%