Deer jerky is arguably the best and most convenient hunting season snack. The marinade used in this recipe is packed with flavor and balances sweet and savory. Follow these foolproof instructions to make great venison jerky every time.
- 2 pounds Venison, Thinly Sliced (from Eye of Round, Top Round, or Sirloin)
- 1 cup Soy Sauce
- ¼ 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
- 1-2 teaspoons Red Pepper Flakes
- 2 teaspoons Liquid Smoke
- ½ teaspoon Instacure No. 1 (optional for shelf stability)
- Remove silver skin from your venison. Place the meat in the freezer for 1-2 hours or until partially frozen for easier slicing.
- In a large bowl or ziplock bag, mix soy sauce, brown sugar, Worcestershire sauce, garlic powder, onion powder, black pepper, smoked paprika, red pepper flakes, liquid smoke, and Instacure.
- Slice the meat into ¼” strips against the grain for tenderness or with the grain for chewiness.
- Add the venison slices to the marinade, ensuring all pieces are covered. Refrigerate for 6-24 hours, shaking occasionally.
- Pat the slices dry with paper towels to remove excess marinade.
- Arrange the strips on dehydrator racks, leaving space for airflow.
- Dry for 3 hours at 165°F (internal temperature should reach 160°F), then lower to 145°F. Check for readiness after 3-5 hours. Jerky should bend and crack without breaking.
- Allow jerky to cool for several hours before storing in an airtight container. Store in a cool, dry place for up to 2 months, or refrigerate for longer shelf life.
How To Prepare Deer Meat for Jerky
Best Cut of Meat for Jerky
The eye of round, top round, or sirloin are the best cuts for making jerky.
How Thick To Cut Jerky
- ¼” is the perfect thickness for venison jerky. Any smaller, it could dry out and become brittle.
- Before slicing, slightly freeze the meat for 1.5 to 2 hours to make it stiffer and easier to slice.
- Using a meat slicer is ideal for perfectly even slices, but a sharp knife will also work.
- The way you slice the meat affects the texture and chewiness of the jerky:
- Slicing against the grain results in more tender jerky.
- Slicing with the grain results in chewier jerky.
Venison Marinade Tips
- Always slice the venison before marinating. This enhances flavor, texture, and shelf stability.
- The acidic components of the marinade not only add flavor but also help tenderize the meat.
What Temp To Dehydrate Deer Jerky
We recommend dehydrating deer jerky at 165°F, lowering the temperature to 145°F after 3 hours. From there, check periodically until the jerky passes the “doneness test”—that is, it bends but doesn’t break.
How Long To Dehydrate Deer Jerky
You’ll generally need to dehydrate venison for 3-5 hours to make jerky.
How To Make Jerky Without a Dehydrator
You can use the oven or a smoker if you don’t have access to a dehydrator.
Oven Method
To make venison jerky in your oven, preheat your oven to the lowest setting or to 175°F degrees. Follow the instructions listed above, placing the venison jerky onto baking sheets. Bake for 3-4 hours, checking for doneness around the 3-hour mark.
Smoker Method
To make venison jerky in a smoker, preheat your smoker to 160°F degrees. Once it’s preheated, follow the same steps listed below. Place the meat either onto a metal wire rack, pizza screen, or directly onto the grill gates. Smoke for 3-4 hours until dry but still pliable.
Deer Jerky vs. Venison Sticks
While venison jerky and venison sticks are both meat snacks, there are differences:
- Meat sticks usually have added fat, and are made by grinding, cooking, drying meat, and putting it into a casing.
- Jerky requires less effort and has a different, typically hardier texture.
We hope you enjoyed this recipe. If you’d like more ideas on ways to enjoy your harvest, give Jenn Homa a follow.