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Venison Jerky

This venison jerky recipe turns lean, flavorful meat into tender, deeply savory strips packed with umami from soy sauce, Worcestershire, and a hint of smoke. Control the thickness, spice level, and cure time for jerky tailored to your exact preferences that stays fresh for weeks.
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Prep Time 1 day 20 minutes
Cook Time 7 hours
Total Time 1 day 7 hours 20 minutes
Servings: 12 pieces
Course: Snack
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds venison backstrap or hindquarters, partially frozen for easier slicing
  • 1/4 cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 tablespoon liquid smoke optional

Equipment

  • Sharp meat knife or butcher's knife
  • Large mixing bowl
  • Measuring cups and spoons
  • Oven with temperature control or food dehydrator
  • Wire racks or dehydrator trays
  • Paper towels
  • Airtight container or vacuum seal bags
  • Meat thermometer (optional)

Method
 

  1. Partially freeze your venison for 2 to 3 hours until it's firm but not rock-hard. Using a sharp knife, slice the meat against the grain perpendicular to the muscle fibers into strips about 1/4 inch thick for tender jerky.
  2. In a large bowl, whisk together the soy sauce, Worcestershire sauce, honey, garlic powder, onion powder, black pepper, red pepper flakes, smoked paprika, salt, and liquid smoke if using. Stir thoroughly until the honey dissolves and the spices are evenly distributed.
  3. Add the sliced venison to the marinade and stir gently to coat every strip on both sides. Cover the bowl with plastic wrap or a lid and refrigerate for at least 12 hours, preferably 24 hours.
  4. If using an oven, preheat it to 165 degrees Fahrenheit and position racks in the upper and middle areas. If using a dehydrator, set it to 160 degrees.
  5. Remove the venison strips from the marinade one at a time and lay them on paper towels, then pat them dry with more towels to remove excess surface moisture.
  6. Place the dried strips on your oven racks or dehydrator trays in a single layer, making sure pieces don't overlap or touch so air can circulate properly.
  7. Bake or dehydrate for 6 to 8 hours at 160 to 170 degrees, depending on strip thickness. Check the jerky starting at the 5-hour mark. It's done when it bends slightly and cracks a little on the outside but doesn't tear completely in half when you fold it.
  8. Remove the jerky from the oven or dehydrator and let it cool completely on the racks for at least 30 minutes. Once cool, transfer it to an airtight container or vacuum-sealed bag. Properly dried jerky lasts 2 to 4 weeks at room temperature or 2 to 3 months frozen.

Notes

The bend test is your best friend; undercooked jerky goes moldy within days, while over-dried jerky becomes brittle and loses its pleasant chew, so aim for that sweet spot where it flexes but doesn't snap. Slice against the grain for tender, easy-to-chew jerky. Partially freeze the meat before slicing for clean, uniform strips. Don't skip the full marinating time; venison benefits from 24 hours of curing to develop flavor and properly preserve the lean meat.