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This recipe for Venison Jerky easily compares to what you might buy at specialty shops. It’s very well seasoned and not hard to make.
For the first 15 years of our marriage, our family practically lived on venison that my husband hunted, both deer and elk. After much trial and error, I learned the best recipes for using the roasts, steaks, or burger. One of those recipes was for jerky, which our daughters loved.
Tips on Making Jerky
The hardest part or rather the most time-consuming part is cutting the meat. This is my husband’s job. He likes working with the back strap best, as it has less sinew to cut off. Once the meat has been thinly sliced across the grain, place it in a gallon bucket. An ice cream pail works well for this.
Stir together the sauces and spices and pour over the meat as you layer it in the bucket. You’ll want to stir this a few times during the marinating time to make sure the marinade is penetrating the meat. The seasoned meat will turn dark. Unseasoned meat will be red.
After 24 hours, when all the meat has turned dark, begin the drying process. Pat the meat dry with paper towels. Then place it on the drying racks, allowing a bit of space between each piece for the air to flow through. Sprinkle the meat with seasoned salt.
Cover and allow meat to dry for 8-10 hours at 145 degrees. You’ll want to turn it once or twice during the drying process to check the dehydration. Some pieces may dry faster than others, depending on the thickness. When pieces are done, remove them from the rack and continue to dry the rest.
When finished, turn off the machine and allow the meat to cool on the trays.
Place dried jerky in quart freezer bags and store for up to 3 weeks in a cool, dry place. You may also refrigerate or freeze for longer periods. This recipe will make 3 – 3 1/2 pounds of jerky.
Venison Jerky makes great Christmas gifts. We always take it on camping trips to eat on the trail.
See more Venison Recipes Here.
See more Snack Recipes Here.
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon lemon juice
- 1 tablespoon lemon pepper
- 1 teaspoon Tabasco sauce
- 1 teaspoon hickory smoke
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/4 teaspoon black pepper
- 7 pounds venison cut thin across the grain (store in gallon ice cream pail)
- seasoned salt for sprinkling
- In a large measuring cup, combine first ten ingredients and mix together.
- With a sharp knife, thinly slice venison meat across the grain. Place in a gallon bucket with lid. (An ice cream pail works well for this.)
- Pour marinade over sliced meat and refrigerate for 24 hours.
- When ready to dry, pat slices with paper towels to remove excess moisture. Place slices dehydrator trays. Sprinkle with seasoned salt. Cook for 8-10 hours at 145 degrees. Turn meat once or twice to check dehydration.
- When done, allow to cool on trays. Store in plastic freezer bags for up to three months in a cool place. Makes 3-3 1/2 pounds jerky.