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 ⅛" to ¼" 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 ⅛" to ¼" 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 ⅛" to ¼" 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
📖 Recipe
Venison Jerky Recipe: Easy Homemade Jerky
This homemade venison jerky is a delicious and nutritious snack made with natural ingredients. Perfect for those who love a flavorful, healthy treat!
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 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 is dissolved.
- Marinate the Meat: Place the sliced venison in the marinade, ensuring all pieces are covered. Refrigerate for 12 to 48 hours, stirring occasionally.
- Dry the Jerky: Dehydrate at 160°F 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.
- Cool and Store: Let the jerky cool to room temperature before storing in airtight containers or Ziploc bags.
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.