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Venison jerky strips wrapped in peach butcher paper in front of knives on cutting board.
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5 from 2 votes

Homemade Venison Jerky

Get the sweet, savory goodness you love in traditional jerky with a unique, wild twist in every tender bite of my homemade Venison Jerky.
Prep Time10 minutes
Cook Time3 hours
Marindating Time12 hours
Total Time3 hours 10 minutes
Course: Snacks
Cuisine: Snacks
Keyword: Homemade Venison Jerky
Servings: 4 people
Author: Susie Bulloch


  • 2 pounds venison sliced thin against grain


  • 2/3 cup soy sauce
  • 1/2 cup dark brown sugar
  • 2 Tablespoons Worcestershire sauce
  • 2 teaspoons black pepper freshly ground
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon red pepper flakes optional


  • Marinate the venison. Slice venison thin and transfer to a gallon sized zip top bag. Add all marinade ingredients. Seal bags and massage meat gently, then place in refrigerator for 8-12 hours.
    2 pounds venison, 2/3 cup soy sauce, 1/2 cup dark brown sugar, 2 Tablespoons Worcestershire sauce, 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground coriander, 1 teaspoon red pepper flakes
  • Preheat your oven or smoker. Preheat your smoker or oven to approximately 170 degrees F. Follow any preheating or preparation instructions if using a dehydrator.
  • Smoke the marinated meat. Remove venison from the marinade and dry thoroughly with with paper towels. Place directly on grill grates 2-3 hours. Check often and arrange as needed for even cook.
  • Steam, store, and enjoy. Place the finished jerky in a gallon zip top bag while it is still warm, and leave partially unsealed. Once steaming stops, seal bags and refrigerate.


Calories: 420kcal | Carbohydrates: 34g | Protein: 57g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 193mg | Sodium: 2404mg | Potassium: 965mg | Fiber: 1g | Sugar: 28g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 10mg