Basic Venison Jerky [Deer Jerky Recipe]

A pile of traditional venison jerky strips on a cutting board.

5 from 1 vote

Basic Venison Jerky [Deer Jerky Recipe]

This is a great, basic venison jerky recipe. A few simple seasonings let the flavour of the deer meat take centre stage! A traditional jerky flavour.

Prep Time15

Cook Time4

Marinating Time8

Total Time12 15

Course: Snack

Cuisine: American, First Nations

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: Servings

Calories: 75kcal

Author: Marie Porter

Equipment

Sharp Knife
Large Freezer Baggie
Food Dehydrator

Ingredients

1 lb Lean Venison
¼ cup Coconut Aminos or Soy Sauce, or Tamari
2 tablespoon Worcestershire sauce
1 tablespoon Garlic Powder
1 tablespoon Honey
1 tablespoon Onion Powder
2 teaspoon Liquid Smoke
1 teaspoon Ground Black Pepper
½ teaspoon Salt
¼ teaspoon Prague Powder #1 Cure

Instructions

Trim ALL visible fat or silver skin from the venison. Fat will go rancid, so - for best results - remove as much as you possibly can!
Slice deer across the grain. I like to aim for 3/16-¼" thick. You want to have the slices be relatively even thickness, for uniform drying.
Once all of the venison is sliced, place the slices in a large freezer Ziplock baggie.
In a medium bowl, whisk together the remaining ingredients, then pour this marinade over the venison slices.
Push out most of the air, seal the bags, and put them in the fridge – I like to put the bag in a loaf pan, just in case of leakage.
Chill in the fridge for at least 8 - and up to 24 - hours.
Once the marinating time is done, drain the slices of deer meat - do not rinse. Arrange venison jerky slices on food dehydrator trays.
Dehydrate at 165 F for 2 hours.
Once two hours has passed, flip each slice over, and rotate the location of the trays.
Continue dehydrating at 165 F for another 2 - 3 hours. (Actual time will depend on the thickness of the deer strips.)
To test for doneness, remove a piece of deer jerky from the dehydrator and let it cool to room temperature.
It should feel dry to the touch, but also be somewhat pliable. If you rip it, you want to see white threads - not pink.
Once jerky is all fully dehydrated, allow to cool to room temperature before packing and storing.

Notes

Venison jerky will keep at room temperature (in a cool dark place) for a week or so, or a few weeks in the fridge.For anything over a few weeks, we like to vacuum seal.

If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.

Once you open your vacuum sealed bag of deer jerky, it should be eaten within a couple days - or a few weeks, if put in the fridge after opening.

Note:

The recipe software calculates nutritional information based on the ingredients listed, and has no way of even estimating how much of, say, the maple syrup is actually absorbed by the meat while marinating.

Nutrition