Venison Jerky is a delicious and protein-packed snack that showcases the rich, gamey flavor of venison, making it a favorite among hunters and meat lovers. This recipe transforms lean cuts of venison into flavorful, chewy jerky using a savory marinade made from soy sauce, Worcestershire sauce, brown sugar, and a blend of spices. The meat is marinated overnight to absorb all the bold flavors, then dried to perfection in a dehydrator or low-temperature oven. This homemade jerky is a great way to preserve venison and is perfect for snacking on the go, taking on hikes, or sharing with friends and family. With its robust taste and satisfying texture, venison jerky is a wholesome, homemade treat that celebrates the bounty of the hunt.
Ingredients:
- 2 lbs venison, thinly sliced against the grain
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp ground coriander
Instructions:
- Prepare the Venison:
- Trim any fat or sinew from the venison. Slice the meat into thin strips, about 1/4 inch thick, cutting against the grain to ensure a tender jerky. If the venison is too soft to slice thinly, you can partially freeze it for about 1-2 hours to firm it up.
- Make the Marinade:
- In a large mixing bowl, combine the soy sauce, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and ground coriander. Stir until the sugar is dissolved and the marinade is well blended.
- Marinate the Venison:
- Place the sliced venison in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Dry the Jerky:
- Remove the venison strips from the marinade, letting any excess drip off. Pat the strips dry with paper towels to remove moisture. Arrange the strips in a single layer on the racks of a dehydrator or on wire racks set over baking sheets if using an oven. Leave space between each piece for air circulation.
- Dehydrator Method: Set the dehydrator to 160°F (71°C) and dry the venison for 4-6 hours, or until the jerky is firm, dry, and slightly pliable.
- Oven Method: Preheat the oven to 160°F (71°C) or the lowest setting. Place the venison strips on the wire racks in the oven, leaving the oven door slightly ajar to allow moisture to escape. Dry for 4-6 hours, or until the jerky is firm and dry.
- Store the Jerky:
- Let the jerky cool completely. Store it in an airtight container or vacuum-sealed bags. It can be kept at room temperature for up to 2 weeks, or refrigerated for longer shelf life.
Venison Jerky is a flavorful and satisfying snack that’s perfect for enjoying the natural taste of venison. With its chewy texture and savory, slightly sweet flavor, this homemade jerky is a great way to make the most of your game meat and enjoy a healthy, high-protein snack anytime.
