Description

This homemade venison jerky recipe delivers chewy, flavorful strips made from lean deer meat and bold spices. It’s the perfect protein-packed snack for hunting trips, hiking adventures, or quick energy on the go. With simple ingredients and step-by-step instructions, you can make your own jerky using an oven or dehydrator, no preservatives or weird stuff required.

Ingredients

Scale

Ingredients

For the Marinade

1/2 cup soy sauce (low-sodium recommended)

1/4 cup tamarind paste

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1/2 teaspoon liquid smoke (optional)

For the Jerky

2 pounds lean venison (top round, bottom round, or backstrap)
Paper towels (for blotting moisture)
Airtight containers or vacuum-seal bags (for storage)

Instructions

Trim the Meat
Use a sharp knife to remove all fat and silver skin from the venison. Fat can spoil faster and affect jerky quality.
Slice the Meat
Freeze the meat for about 1 hour to firm it up. Then slice it evenly into thin strips, about 1/4 inch thick.
Make the Marinade
In a large bowl, whisk together soy sauce, tamarind paste, brown sugar, garlic powder, onion powder, black pepper, and liquid smoke.
Marinate the Meat
Add meat strips to the bowl. Mix well to coat. Cover and refrigerate for at least 8 hours or overnight for deeper flavor.
Prepare for Drying
Remove meat from marinade and pat dry with paper towels. Place on dehydrator trays or wire racks set over baking sheets if using the oven.
Dry the Jerky
- Dehydrator: Set to 160°F and dry for 4–8 hours, checking occasionally.
- Oven: Set to 170°F with the door slightly open. Dry for 4–6 hours, flipping halfway through.
Test and Cool
Jerky is done when it bends without breaking and feels dry but still slightly flexible. Let cool before storing.
Store the Jerky
Store in airtight containers, zip-lock bags, or vacuum-sealed pouches. Refrigerate for up to 2 months or freeze for longer storage.

Notes

Use low-sodium soy sauce to avoid overly salty jerky.
Cutting across the grain gives you a softer bite, while slicing with the grain makes it chewier.
To boost safety, heat strips in a 275°F oven for 10 minutes after drying to kill any bacteria.
You can make this recipe with ground venison using a jerky gun if you prefer a softer texture.
Always store jerky in a cool, dry place to prevent spoilage.
Add a small oxygen absorber to extend shelf life in sealed bags.

Prep Time: 20
Cook Time: 360
Category: Lunch
Method: Dehydrating / Oven-Dried
Cuisine: American

Keywords: venison jerky, deer jerky, ground venison jerky, homemade jerky, wild game jerky, low carb snack, keto jerky, protein snack, how to make deer jerky