Deer Jerky
Follow these foolproof instructions to make great venison jerky using a dehydrator.
Deer Jerky Recipe
Follow along for Jenn Homa’s take on homemade jerky using a dehydrator.
Prep Time
7+ hours
Cook Time
3+ hours
Ingredients
- 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)
Instructions
- 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.
