How To Make Venison Jerky- with Jennifer Homa

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can add a similar smoky flavor.

beef jerky seasoning

💰Cheaper: homemade spice blend

Homemade blends can be tailored to taste.

Trim silver skin and unwanted fat from 2 pounds of venison.

Place the trimmed venison in the freezer for 1.5 to 2 hours.

Prepare the marinade by mixing together 1 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon freshly cracked black pepper, 1 tablespoon smoked paprika, 1 to 2 teaspoons red pepper flakes, 2 teaspoons liquid smoke, and 1 teaspoon curing salt.

Set the marinade aside.

Slice the partially frozen venison into 1/4 inch thick slices using a meat slicer or sharp knife, either with the grain for tender jerky or against the grain for chewier jerky.

Add the venison strips to the marinade, ensuring each strip is fully coated.

Cover the marinade and venison, and refrigerate for at least 6 hours or up to 24 hours, stirring a few times during marination.

After marinating, dry the marinade off the jerky strips using paper towels on a large baking sheet, pressing gently to remove excess marinade.

Place the jerky strips onto dehydrator trays, keeping uneven pieces on the same tray for tracking.

Set the dehydrator to 165°F and dehydrate for 3 hours.

After 3 hours, check the jerky for doneness and reduce the heat to 140°F.

Perform the doneness test: the jerky should bend but not break, have a consistent color, and reach an internal temperature of 165°F.

Store the jerky in a cool, dry place and use within 2 months, or refrigerate for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens