Venison jerky is naturally lean, dries beautifully, and delivers big flavor with minimal effort. Whether you're using a dehydrator, oven, or smoker, this recipe guarantees tender, flavorful jerky every time.
Choosing the Perfect Venison for Jerky
The hindquarters are ideal for jerky. Look for cuts like eye of round, top round, or bottom round. These slice cleanly and hold their texture well when dried.
👉 Pro Tip: Partially freeze the meat before slicing to make it easier to cut thin, even pieces.
Can You Make Jerky with Ground Venison?
Yep! If you don’t have whole cuts, ground venison works too. Just use a jerky gun (or shape the strips by hand) and skip the marinating because you’ll mix the seasoning right into the meat.
How Much Venison Do You Need?
For every 4 pounds of raw venison, you’ll end up with about 1 pound of finished jerky after drying.
Tips for Perfect Venison Jerky
Trim the Silverskin – This tough connective tissue messes with texture. Get rid of it.
Slice It Thin – Stick to ⅛” to ¼” slices for the best results.
Low & Slow Drying – Dehydrate at 160-180°F for even drying without overcooking.
Test for Doneness – Jerky should bend and crack but not snap in half.
Cool Before Storing – Prevents moisture buildup, which can lead to mold.
Venison Jerky Ingredients
Venison Roast – Hindquarter cuts work best. Slice into ⅛" to ¼" pieces.
Soy Sauce – Coconut aminos for a soy-free option.
Worcestershire Sauce – Adds umami and tenderizes.
Dark Brown Sugar – Can sub honey if preferred.
Seasonings – Black pepper, red pepper flakes, garlic powder, onion powder, paprika, sea salt.
How to Make Venison Jerky
1. Slice the Venison
Trim any silverskin and slice meat into ⅛” to ¼” thick strips.
- If slicing is difficult, freeze the meat for 1 hour first.
2. Make the Marinade
Whisk together soy sauce, Worcestershire, sugar, and spices until combined.
3. Marinate the Meat
Place venison strips in a bowl or zip-top bag, ensuring all pieces are coated.
Refrigerate for 12-48 hours, stirring occasionally.
Dehydrator Method
- Pat meat dry after marinating and lay in a single layer on dehydrator trays.
- Set dehydrator to 160°F and dry for 4-5 hours, checking for doneness.
Oven Method
- Preheat oven to 170°F (or lowest setting).
- Line baking sheets with foil and place a wire rack on top.
- Arrange venison strips on racks, ensuring they don’t touch.
- Bake for 3-4 hours, flipping halfway through.
Smoker Method
Love that deep, smoky flavor? You can absolutely make venison jerky in a smoker. Check out my full guide to smoked venison jerky for step-by-step instructions!
Storing Your Jerky
Short-Term: Store in an airtight container for up to 1 week.
Long-Term: Vacuum-seal and freeze for 3-6 months.
Want more feral, practical, no-BS seasonal skills? Follow along:
- Facebook at @the Rustic Elk
- Instagram @TheRusticElk
Storing and Freezing Venison Roast
Venison roast is even better the next day after it’s had time to soak up all those flavors.
- To refrigerate: Store in an airtight container for up to 3 days.
- To freeze: The meat freezes beautifully, just store it in an airtight container or vacuum-sealed bag for up to 6 months. The vegetables? Not so much. They don’t hold up well after freezing, so if you plan to freeze leftovers, just store the shredded venison and make fresh veggies when you reheat it.
Want more feral, practical, no-BS seasonal skills? Follow along:
- Facebook at @the Rustic Elk
- Instagram @TheRusticElk.
More Wild Food & Hands-On Traditions to Check Out:
- Marinated Venison Steak (Juicy & Flavorful)
- Venison Bolognese (Rich & Hearty)
- Venison Backstrap Perfection (Simple & Delicious)
Tried this venison jerky recipe? Let me know how it turned out in the comments! And if you loved it, a ⭐️⭐️⭐️⭐️⭐️ rating helps more people find this recipe!
📖 Recipe
Homemade Venison Jerky | Easy & Flavorful Deer Jerky Recipe
This homemade venison jerky recipe is packed with bold flavor and easy to make using a dehydrator, oven, or smoker. Perfectly seasoned, naturally lean, and free from artificial additives, it’s the ultimate protein-packed snack for any adventure.
Ingredients
- 4 Lb Venison Roast (thinly sliced)
- 1 Cup Soy Sauce
- ¾ Cup Dark Brown Sugar
- ½ Cup Worcestershire Sauce
- ½ tablespoon Smoked Paprika
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 tablespoon Sea Salt
- 1 teaspoon Red Pepper Flakes
Instructions
- .Slice the Venison: Slice the venison roast into ⅛" to ¼" thick pieces. For easier slicing, freeze the meat for about 1 hour before cutting.
- Prepare the Marinade: In a large bowl, whisk together soy sauce, dark brown sugar, Worcestershire sauce, smoked paprika, black pepper, garlic powder, onion powder, sea salt, and red pepper flakes until the sugar dissolves.
- Marinate the Meat: Add the sliced venison to the marinade, ensuring all pieces are fully coated. Cover and refrigerate for 12 to 48 hours, stirring occasionally for even flavor.
- Dry the Jerky:
- Dehydrator Method: Arrange the venison in a single layer on dehydrator trays and dry at 160°F for 4 to 5 hours, or until the jerky is firm but still pliable.
- Oven Method: Set your oven to 175°F or the lowest setting. Place the venison on wire racks over lined baking sheets and bake for 3 to 4 hours, checking for doneness.
- Cool and Store: Let the jerky cool completely before storing in airtight containers or vacuum-sealed bags. Properly stored, it will last up to a week at room temperature or up to 3 months in the freezer.
Notes
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Cerina O'Neal says
This recipe sounds so good, can't wait to try! Thanks so much!
Tom E. says
No Salt?
I like the nonMSG!
Danielle McCoy says
There is salt via sea salt, coconut aminos (sub soy sauce), and Worcestershire sauce :).
Christy says
Hi!! This is probably going to be a stupid question, as I’m new to this. But are you ‘roasting’ (cooking) the venison before preparing and dehydrating?
Danielle McCoy says
No, you marinate it and then dehydrate it raw. The dehydration process cooks it.
Ken says
@Christy, Get an offset smoker. Thats what i use. A Royal Gormet isn't expensive. You want it to be set at 225. Its smoked anywhere from 2-2 1/2 hours. Venison is a game meat. Mesquite wood goes well with it. Yet hickory does as well. I dry my jerky in the oven at 175. Just keep an eye on it until it has the texture you desire. But make sure you have a knife with a blade long enough to make a clean, even cut. Such as a carving knife. Get a jerky rack to put on the grill rack in the smoker. Keep the charcoal bay vent closed. Also keep the lid closed. After two hours, check the texture. But make sure you drain the marinade. Also use paper towels to get any excess out.
Lindsay says
So you cook meat in oven first to kill bacteria? I'm pregnant and don't want to get sick.
Danielle McCoy says
No, it is cooked as it's dried.
Chlow says
If you were to sub soy sauce in place of the coconut aminos would you sub 1:1 and would you use regular soya sauce or sodium reduced? Thank you 🙂 Sounds like a great recipe.
Danielle McCoy says
1:1 substitution, you can use regular soy.
Sharon says
How do you recommend storing jerky?
Danielle McCoy says
It will keep for about a week on a shelf in a ziploc, you can store it longer by putting it in an vacuum sealed container or bag for up to one month. You can refrigerate it and keep it longer (about 3 months) stored in an airtight container, or freeze it in an airtight container and keep it for about 6 months.
Mike Moser says
Have you tried this recipe with ground meat versus whole muscle? I would prefer to do ground as its easier for some of the old guys to eat. Thanks
Danielle McCoy says
Yes, you'll need to reduce the liquid to 1/3 cup for the soy sauce and 2 tablespoons for the Worcestershire sauce and you'll still have to give it some time to dry out a little, but it will work.
Eric Koontz says
“Dry the Jerky”???? Any recommendations? Could you elaborate a little more? Food dehydrator, temp, time?? TIA
Danielle McCoy says
I apologize, it was in the post itself, but somehow when I updated the recipe card I omitted the temp and time. I've adjusted it, thanks for catching it. The directions are to dehydrate at 160°F in a food dehydrator for 4 to 5 hours, or until the jerky is dry yet still pliable. Alternatively, you can place it in an oven set to 175°F or lower for 3 to 4 hours.
Nick Malone says
Thanks for the recipe. We used to buy Jerky until we saw how much sugar is in it. We make our own now. We will be using sugar free syrup of some kind now when we make it. Or some Splenda. Sugar is bad for us in any form.
Rochelle Dyer says
Hi! I just tried this recipe and overall I thought it was great. This was my first time making jerky so I was going in blind. My end product tastes a little over-seasoned/salty and is pretty sticky to touch. The piece of venison I used ended up being smaller than planned d/t a hidden bone so there was a LOT of marinade. Also, as I wonder if I should have rinsed the marinade before dehydrating? Any suggestions?
Danielle McCoy says
I'm so glad you gave it a try! Since your venison piece was smaller than planned, it likely absorbed more of the marinade, which could explain the stronger seasoning and stickiness. If you find it too salty, you can definitely rinse or pat the strips dry before dehydrating next time—it helps balance the flavor while still keeping the seasoning. Another trick is to reduce the marinating time a bit if you're working with a smaller batch. Let me know if you tweak it next time—I’d love to hear how it turns out!