Looking for a delicious and healthy snack? This homemade venison jerky recipe is perfect for making flavorful, nutritious jerky right in your own kitchen.

There’s something truly special about making your own venison jerky—it’s naturally lean, flavorful, and a wonderful way to enjoy the gifts of God’s creation. Venison, with its minimal fat, dries to perfection and makes a delightfully healthy snack. Plus, crafting your own jerky means you can keep it free from artificial additives, sticking to wholesome, natural ingredients.

I find so much joy in making venison jerky each year; it’s one of our family’s cherished treats that never seems to last long. This recipe is not only adaptable to our personal preferences but also embraces the natural goodness of the ingredients. Though it might not keep as long as store-bought jerky, the freshness and flavor are worth every bit of effort.

Choosing the Perfect Venison for Jerky

When selecting venison for jerky, the best cuts come from the hind quarter. Options like eye of round, top round, bottom round, and butt are ideal because they slice easily and dry beautifully while still maintaining a satisfying size for snacking. Of course, other cuts and even trimmings can be used, though they may result in thinner, chewier pieces.

Using Ground Venison

You can make jerky with ground venison! A jerky gun makes this process easier, but it’s still possible without one. Ground meat requires less marinade and a bit more time to set in the refrigerator, ensuring it holds together without falling apart.

How Much Venison Do You Need?

To produce about one pound of finished jerky, you’ll need approximately four pounds of venison. Jerky should be dried to at least 50% of its original weight, though most is dried to around 30-40%.

Tips for Making the Best Venison Jerky

Remove Silverskin: This silvery connective tissue can create an unpleasant texture if left on. Make sure to trim it off.

Thin Slicing: For best results, slice the meat into 1/8″ to 1/4″ pieces. Partially freezing the meat before slicing can make this easier.

Dry Low and Slow: Use a temperature of 160°F to 180°F to prevent forming a crust on the meat that can trap moisture inside. While a dehydrator works best, you can use an oven if needed.

Check Internal Temperature: The jerky is done when it reaches 165°F internally. It should bend and crack but not snap in half. Avoid excess moisture.

Cool Before Storing: Allow the jerky to cool to room temperature before placing it in storage bags or containers to prevent condensation, which can lead to spoilage.

Ingredients for Homemade Venison Jerky

Venison Roast: Hindquarters are best. Slice into 1/8″ to 1/4″ pieces.

Soy Sauce: Coconut aminos can be used for a soy-free alternative.

Worcestershire Sauce: Adds a natural tenderizing effect and umami flavor.

Dark Brown Sugar: Substitute with honey if preferred.

Seasonings: Black pepper, red pepper flakes, garlic powder, onion powder, paprika, and sea salt.

How to Make Deer Jerky

Slice the Venison: Slice into 1/8″ to 1/4″ pieces, freezing the meat for an hour before slicing for ease.

Prepare the Marinade: Whisk together soy sauce, Worcestershire sauce, dark brown sugar, and seasonings until the sugar dissolves.

Marinate: Place the sliced meat in the marinade, ensuring it’s fully covered. Refrigerate for 12 to 48 hours, stirring occasionally.

Making Venison Jerky in a Dehydrator

After marinating, drain the meat and pat it dry. Arrange on dehydrator trays in a single layer. Dehydrate at 160°F for 4-5 hours, or until the jerky is dry but still pliable.

Making Jerky in the Oven

If using an oven, set it to the lowest temperature possible (175°F or lower). Line baking sheets with foil and place a wire rack on top. Arrange the meat on the racks, ensuring pieces don’t touch. Bake for 3-4 hours, moving the pans between racks midway through, until the jerky is dry and bends without snapping.

Smoking Venison Jerky

If you prefer smoking your jerky, you can find a detailed recipe for smoked venison jerky at the link provided.

Storing Your Jerky

For short-term storage, keep jerky in Ziploc bags for about a week. For longer storage, use airtight containers like vacuum-sealed bags for up to 3 months.

Creating homemade venison jerky is a wonderful way to connect with the bounty of nature while enjoying a wholesome, delicious snack. May your efforts be blessed and your jerky enjoyed!

I hope you enjoy making and savoring your homemade venison jerky as much as I do! If you found this recipe helpful and delicious, please consider leaving a ⭐⭐⭐⭐⭐ review and sharing your thoughts in the comments below. I’d also love to connect with you on Facebook and Instagram for more tasty recipes and tips.

Other Venison Recipes to Enjoy:

• Best Marinated Venison Steak Recipe | Easy Deer Steak
• The Best Venison Backstrap Recipes
• Sous Vide Venison Roast