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deer jerky recipe

deer jerky recipe

This Easy Homemade Deer Jerky Recipe shows how to transform fresh venison into a protein rich, flavorful snack perfect for hunting trips, hiking, and outdoor adventures. Using lean cuts of deer meat, a savory-sweet marinade, and proper dehydration techniques, this recipe produces tender, long lasting jerky that’s healthier and more affordable than store-bought versions.
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Prep Time 25 minutes
Cook Time 5 hours
Marinating Time 6 hours
Total Time 11 hours 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb lean venison fully trimmed
  • 1 cup soy sauce
  • ¼ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp black pepper
  • 1 tbsp smoked paprika
  • 1–2 tsp red pepper flakes optional
  • 2 tsp liquid smoke optional
  • ½ tsp Instacure No. 1 optional, for curing

Equipment

  • Oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Meat slicer optional

Method
 

  1. Trim all visible fat and silver skin from the venison.
  2. Partially freeze meat for 1–2 hours to make slicing easier.
  3. Slice meat evenly against the grain into thin strips.
  4. Combine all marinade ingredients in a large bowl.
  5. Add venison strips and mix until fully coated.
  6. Cover and marinate in the refrigerator for 6–12 hours.
  7. Arrange strips on dehydrator trays without overlapping.
  8. Dehydrate at 165°F (74°C) for 4–6 hours until firm but pliable.
  9. Let jerky cool completely before storing.

Notes

  • Lean cuts are essential for longer shelf life and better texture.
  • Jerky should bend and crack, not snap, when properly dried.
  • Vacuum sealing greatly extends storage life.
  • Discard jerky if it develops mold, slime, or unusual odors.
  • Works equally well with elk, moose, or bear meat.