Sugar-Free Savory Venison Jerky

Discover the rich, smoky flavor of **Sugar-Free Savory Venison Jerky**, a protein-packed snack designed for healthy eating enthusiasts and outdoor adventurers alike. This recipe showcases lean, trimmed venison elevated by a bold marinade of soy sauce, Worcestershire sauce, and a hint of liquid smoke, balanced with aromatic spices like garlic powder, onion powder, and paprika. Completely sugar-free and crafted without artificial additives, this jerky is ideal for those seeking a naturally savory, low-carb treat. The step-by-step method includes marinating the venison overnight for maximum flavor infusion and slow-drying it in a dehydrator for the perfect chewy texture. Enjoy this protein-rich snack on the go or as a satisfying addition to your outdoor excursions. Perfect for keto and paleo diets, this homemade jerky is a healthier alternative to store-bought varieties.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds venison, lean and trimmed
• 0.5 cup soy sauce
• 0.25 cup Worcestershire sauce
• 2 teaspoons liquid smoke
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon kosher salt

Directions

Step 1

Start by trimming any excess fat from the venison. Fat can cause the jerky to spoil faster, so it's important to remove as much as possible.

Step 2

Place the venison in the freezer for about 30 minutes to an hour. This will firm up the meat, making it easier to slice thinly.

Step 3

Using a sharp knife, slice the partially frozen venison against the grain into thin strips, about 1/4-inch thick.

Step 4

In a large mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, black pepper, onion powder, garlic powder, paprika, red pepper flakes, and kosher salt. Mix well to create the marinade.

Step 5

Add the venison strips to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight for best results.

Step 6

Preheat your dehydrator to 160°F (71°C).

Step 7

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

Step 8

Arrange the strips on the dehydrator trays, making sure they do not overlap for even drying.

Step 9

Dehydrate the venison for about 5-6 hours or until the jerky is dry yet still slightly pliable. Test by bending a piece; it should crack but not break.

Step 10

Once done, let the jerky cool completely before storing. Store in an airtight container or vacuum-sealed bag in a cool, dry place.

Nutrition Facts

Serving size	(1121.0g)

Amount per serving	% Daily Value*
Calories	1589.9

Total Fat 30.1g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 771.1mg	0%
Sodium 6278.0mg	0%
Total Carbohydrate 27.0g	0%
Dietary Fiber 3.3g	0%
Total Sugars 7.5g
Protein 285.3g	0%

Vitamin D 0IU	0%
Calcium 238.1mg	0%
Iron 37.4mg	0%
Potassium 4000.5mg	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: 17.8%

Protein: 75.1%

Carbs: 7.1%