Savory Venison Jerky

Savor the bold, smoky flavors of the wilderness with this Savory Venison Jerky recipe, a perfect treat for outdoor enthusiasts and snack lovers alike. Crafted from tender venison loin, this protein-packed snack is marinated overnight in a flavorful blend of soy sauce, Worcestershire sauce, and a touch of liquid smoke, enhanced by brown sugar, garlic, and a kick of red pepper flakes. The slow dehydration process locks in the bold seasonings while creating the perfect chewy texture. Whether you’re hiking the trails or looking for a satisfying homemade snack, this venison jerky will keep your cravings at bay. Plus, it's easy to store and ideal for on-the-go adventures!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 2 pounds venison loin (or cuts suitable for jerky)
• 0.5 cup soy sauce
• 0.25 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 1 teaspoon liquid smoke
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon ground coriander
• 1 teaspoon kosher salt

Directions

Step 1

Start by placing the venison in the freezer for about 30 minutes. This will firm up the meat, making it easier to slice into even pieces.

Step 2

While the meat is chilling, prepare the marinade: In a medium-sized bowl, combine the soy sauce, Worcestershire sauce, brown sugar, liquid smoke, garlic powder, onion powder, black pepper, red pepper flakes, ground coriander, and kosher salt. Mix well until all ingredients are thoroughly incorporated.

Step 3

Remove the venison from the freezer and slice it against the grain into 1/4-inch thick strips. Aim for uniform thickness to ensure even drying.

Step 4

Place the venison strips in a large resealable plastic bag or a shallow dish. Pour the marinade over the venison, ensuring each piece is well-coated. Seal the bag or cover the dish, then refrigerate for at least 8 hours or overnight for maximum flavor absorption.

Step 5

Once marinated, preheat your dehydrator to 160°F (71°C) or set your oven to its lowest setting. If using an oven, line baking sheets with aluminum foil and place a wire rack on each sheet to allow air circulation.

Step 6

Remove venison strips from the marinade, letting excess liquid drip off. Do not pat dry, as a little moisture aids drying and seasoning adherence.

Step 7

Lay the venison strips in a single layer on the dehydrator trays or wire racks without overlapping.

Step 8

Dehydrate for 4-5 hours, checking periodically for doneness by bending a piece of jerky; it should crack slightly without snapping.

Step 9

Once done, let the jerky cool at room temperature before storing in airtight containers or resealable bags. Properly stored, the jerky can last for up to 2 weeks at room temperature or longer if refrigerated.

Nutrition Facts

Serving size	(1133.5g)

Amount per serving	% Daily Value*
Calories	1654.8

Total Fat 30.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1016.0mg	0%
Sodium 6566.9mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 2.9g	0%
Total Sugars 24.7g
Protein 286.9g	0%

Vitamin D 0IU	0%
Calcium 200.4mg	0%
Iron 37.3mg	0%
Potassium 3984.6mg	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: 16.9%

Protein: 72.0%

Carbs: 11.0%