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 mins
Cook Time3 hours hrs
Marindating Time12 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Snacks
Cuisine: Snacks
Keyword: Homemade Venison Jerky
Servings: 4 people
Author: Susie Bulloch
- 2 pounds venison sliced thin against grain
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