venison jerky recipe
The Best venison jerky recipe
I also love how versatile this recipe is. It’s perfect for special occasions—whether it’s a family barbecue, a hunting trip, or just a casual weekend gathering where you want something hearty and flavorful. And honestly, it’s not just for big events. I keep a batch in the fridge all the time because it’s so easy to make ahead and store. Plus, it’s a great way to use up any extra venison you might have from hunting or even just a special meat purchase. The health benefits are another reason I’m obsessed—venison is incredibly lean, high in iron, and packed with B vitamins, so it’s a great protein source without the extra fat you often find in processed snacks. My kids don’t even know they’re eating something nutritious, and honestly, neither do I sometimes. It’s just a simple, delicious way to keep things balanced.
Venison Jerky Recipe
A lean, flavorful jerky made from venison meat, perfect for camping or as a high-protein snack. Low in fat and high in protein, this jerky is ideal for those who prefer a healthier alternative to traditional jerky.
🥘Ingredients
- 2 lbs (900g) venison meat, thinly sliced (about 1/8 inch thick)
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1 tbsp brown sugar (optional, for caramelization)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp onion powder
- 1 tsp garlic powder
👨🍳Directions
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1
Slice the venison meat very thinly (about 1/8 inch thick) using a sharp knife or meat slicer. Ensure the slices are even and thin for even drying. -
2
In a mixing bowl, combine venison slices with black pepper, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and brown sugar (if using). Mix well to coat evenly. -
3
In a separate bowl, mix apple cider vinegar, water, Worcestershire sauce, soy sauce, honey/maple syrup, dried thyme, dried rosemary, onion powder, and garlic powder. Pour this marinade over the venison slices and ensure they are fully coated. -
4
Place the marinated venison slices on a parchment-lined baking sheet. Ensure slices are not overlapping. Let them marinate in the refrigerator for at least 2 hours, or overnight for best flavor. -
5
Preheat the oven to 170°C (340°F). Arrange the venison slices in a single layer on the baking sheet. Bake for 1 hour, then flip the slices and bake for another 1-2 hours, or until fully dried and slightly crispy. -
6
Remove from the oven and let the jerky cool completely on a wire rack. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage.
🔧Equipment
- Sharp knife or meat slicer
- Cutting board
- Mixing bowl
- Food processor or blender (optional, for marinade)
- Baking sheet
- Oven
- Paper towels
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, consider marinating the venison overnight in the refrigerator.
- Ensure the venison is properly stored and handled to avoid any risk of foodborne illness.
- Adjust spice levels to your preference. More cayenne for heat, less for mild flavor.
- For a gluten-free option, use tamari instead of soy sauce.
- This recipe is best made with fresh venison. If using frozen, thaw it completely before slicing.
Watch Video Of How Venison Jerky Recipe Works
❓ Frequently Asked Questions About Venison Jerky
How long should I marinate venison jerky before slicing and drying it?
For best flavor and tenderness, marinate the venison in your preferred seasoning blend (like a mix of salt, pepper, garlic, onion powder, and smoked paprika) for at least 4–12 hours, preferably overnight in the fridge. Longer marinating (up to 24 hours) enhances depth of flavor, but it’s not strictly necessary if you’re short on time.
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What’s the best way to slice venison for jerky to ensure even drying?
Slice the venison very thinly (about 1/8-inch or 3 mm thick) using a sharp, thin-bladed knife or a mandoline slicer for even cuts. Thinner slices dry faster and prevent uneven texture. Trim off any visible fat or connective tissue to avoid sogginess, as fat slows drying.
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Can I use a dehydrator, oven, or smoker for drying venison jerky?
Yes! Here’s how each works best:
– Dehydrator: Ideal for even drying at 160–175°F (71–80°C) for 4–8 hours, depending on thickness. Monitor closely to avoid over-drying.
– Oven: Preheat to 170°F (77°C), prop open the door slightly, and dry on lowest rack for 4–6 hours (use a meat thermometer to check internal temp—should reach 140°F/60°C).
– Smoker: Use a low temp (160–180°F/71–82°C) for 6–10 hours, ensuring airflow. Smoking adds flavor but may take longer than a dehydrator.
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What’s the secret to preventing venison jerky from getting rubbery or dry?
Avoid rubberiness by:
1. Slicing thinly (as above) and marinating well to break down tough fibers.
2. Using a high-moisture marinade (e.g., soy sauce, Worcestershire, or a vinegar-based mix) to retain moisture during drying.
3. Drying slowly and evenly—check slices frequently and rotate them if needed.
4. Avoiding over-drying: Jerky should be dry to the touch but still slightly chewy (not brittle). If it’s too dry, soak in a little water or broth for 10 minutes before serving.
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How can I store venison jerky to keep it fresh longer?
Store in an airtight container or vacuum-sealed bag at room temperature for 1–2 weeks (best quality). For longer storage:
– Fridge: Up to 4 weeks (keep in a cool, dark place).
– Freezer: Up to 6 months (wrap tightly in plastic or freezer bags to prevent freezer burn).
To revive slightly stale jerky, warm it in a low oven (170°F/77°C) for 5–10 minutes or rehydrate in warm water for 2–3 minutes.
