This deer jerky recipe turns lean venison into tender, chewy strips with a savory marinade of soy sauce, Worcestershire, and brown sugar. The meat marinates for 12 hours, then dries in a 165°F oven or dehydrator for 4 to 6 hours until it bends without breaking.
The entire deer jerky recipe takes about 18 hours from start to finish, with most of that time hands off. You get about 1 pound of finished jerky from 2 pounds of raw venison. Slice the meat partially frozen for thin, even strips that dry uniformly, and the jerky keeps for 2 weeks at room temperature in an airtight container.
Table of contents
Why This Deer Jerky Recipe Works
- Partially freezing the venison for 1 hour firms it up so you can slice consistent 1/4 inch strips that dry evenly.
- The marinade balances salty soy sauce with sweet brown sugar and tangy Worcestershire, coating every strip for this deer jerky recipe without overpowering the venison flavor.
- Drying at 165°F kills bacteria and brings the meat to a safe internal temperature while keeping the texture chewy instead of brittle.
- Blotting the strips dry before placing them in the oven or dehydrator removes excess marinade that would drip and extend drying time.
Deer Jerky Recipe
Deer Jerky Recipe
8
servings30
minutes5
hours140
kcalThis deer jerky recipe turns lean venison into tender, chewy strips with a savory marinade of soy sauce, Worcestershire, and brown sugar. The entire process takes about 18 hours from start to finish, with most of that time hands off, and yields about 1 pound of finished jerky from 2 pounds of raw venison.
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Ingredients
2 pounds venison
0.5 cup soy sauce
0.25 cup Worcestershire sauce
0.25 cup brown sugar
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Directions
- Partially freeze the venison for 1 hour until firm but not solid. Slice it against the grain into 1/4 inch thick strips. Uniform thickness ensures even drying.
- Mix the marinade by whisking together soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, and onion powder in a large bowl until the sugar dissolves completely. The marinade should taste salty and slightly sweet.
- Add the venison strips to the marinade and toss to coat every piece. Cover the bowl and refrigerate for 12 hours, stirring once halfway through. This full time allows the flavors to penetrate the lean meat.
- Remove the strips from the marinade and pat each one dry with paper towels. Blotting removes excess liquid that would drip during drying and extend the time by an hour or more.
- Arrange the strips in a single layer on dehydrator trays or oven racks lined with parchment paper, leaving space between each piece so air can circulate. Overlapping strips stick together and dry unevenly.
- Dry at 165°F in an oven or dehydrator for 4 to 6 hours. Check the jerky after 4 hours. It is done when it bends without breaking and shows no moisture when pressed. This temperature ensures the meat reaches a safe internal temperature throughout.
Notes
- Slicing the venison partially frozen for 1 hour firms it up so you can cut consistent 1/4 inch strips that dry evenly in 4 to 6 hours.
- If the jerky is too brittle, it dried too long. Place a damp paper towel in the storage container for 30 minutes to rehydrate it slightly.
- Store deer jerky for 2 weeks at room temperature in an airtight container, 2 months refrigerated, or 6 months frozen. Use low sodium soy sauce to reduce saltiness.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 8
- Calories: 140kcal
- Fat: 2g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
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The sections below cover the best cuts of venison for this deer jerky recipe, how to adjust the marinade for different flavor profiles, and what to do when the jerky dries too fast or stays too soft.
How to Make Deer Jerky
Follow these steps to turn raw venison into shelf stable jerky with the right chew.
- Slice the meat thin: Partially freeze the venison for 1 hour, then slice it against the grain into 1/4 inch strips. Uniform thickness is critical. Strips thicker than 1/4 inch take hours longer to dry and may not reach a safe temperature in the center.
- Mix the marinade: Whisk together soy sauce, Worcestershire, brown sugar, black pepper, garlic powder, and onion powder in a large bowl until the sugar dissolves. Taste it. The marinade should be salty and slightly sweet with a tangy finish.
- Marinate the venison: Add the sliced meat to the marinade and toss to coat every strip. Cover and refrigerate for 12 hours, stirring once halfway through. A deer jerky recipe needs this full time for the flavors to penetrate lean meat.
- Blot the strips dry: Remove the venison from the marinade and pat each strip with paper towels. Excess liquid drips in the oven or dehydrator and extends drying time by an hour or more.
- Arrange on racks: Place the strips in a single layer on dehydrator trays or oven racks lined with parchment, leaving space between each piece. Overlapping strips stick together and dry unevenly.
- Dry at 165°F: Set your oven or dehydrator to 165°F and dry for 4 to 6 hours. Check after 4 hours. The jerky is done when it bends without breaking and shows no moisture when you press it. This temperature ensures the meat reaches a safe internal temperature throughout.
Using a Dehydrator
A dehydrator circulates air more evenly than an oven and typically finishes the jerky in 4 to 5 hours at 165°F. Rotate the trays every 2 hours for uniform drying. If your dehydrator does not reach 165°F, finish the jerky in a 165°F oven for 10 minutes to ensure food safety.
Why Did the Jerky Turn Out Wrong?
Why Is the Jerky Too Brittle?
The jerky dried too long or at too high a temperature. Brittle jerky has lost too much moisture and will crumble instead of bend. Check it at the 4 hour mark and remove it as soon as it bends without breaking. If it is already brittle, place a damp paper towel in the storage container for 30 minutes to rehydrate it slightly.
Why Is the Jerky Still Soft After 6 Hours?
The strips were too thick, too wet, or the oven temperature was too low. Soft jerky spoils quickly because it still holds too much moisture. Return it to the oven or dehydrator at 165°F and check every 30 minutes. Next time, slice the venison thinner and blot it more thoroughly after marinating.
Why Does the Deer Jerky Taste Too Salty?
The marinade had too much soy sauce or the strips marinated too long. Salt concentrates as the meat dries. Use low sodium soy sauce or reduce the marinade time to 8 hours for a milder flavor. If the finished jerky is too salty, there is no fix, but you can use it crumbled over salads where the saltiness balances other ingredients.
Flavor Variations
Spicy Deer Jerky
Add 1 teaspoon cayenne pepper and 1 teaspoon crushed red pepper flakes to the marinade. The heat builds as the jerky dries. Taste the marinade before adding the meat and adjust the spice level to your preference.
Teriyaki Deer Jerky
Replace the Worcestershire sauce with 1/4 cup pineapple juice and add 1 teaspoon grated fresh ginger to the marinade. The pineapple adds sweetness and a slight tang. The jerky will have a glossier finish and a more pronounced sweet flavor.
Smoky Deer Jerky
Stir 1 teaspoon liquid smoke into the marinade. Liquid smoke gives the jerky a wood fired flavor without a smoker. Start with 1/2 teaspoon if you are unsure, as the flavor intensifies during drying.
How to Store Deer Jerky
Deer jerky keeps for 2 weeks at room temperature in an airtight container or resealable bag, stored in a cool, dark place. For longer storage, refrigerate it for up to 2 months or freeze it for 6 months in a freezer safe bag with the air pressed out.
Do not store jerky until it has cooled completely, or condensation will form inside the container and cause mold. If you see any white spots or smell anything sour, discard the batch. Jerky does not need reheating. Eat it straight from the container or pack it for hiking and road trips.
If you enjoy working with venison, try this deer sausage recipe for another way to use lean cuts with bold seasoning.
Deer Jerky Recipe FAQs
Yes, you can make this deer jerky recipe in an oven set to 165°F. Place the strips on racks lined with parchment and dry for 4 to 6 hours. Prop the oven door open slightly with a wooden spoon to let moisture escape.
No, you do not cook the venison before drying. The drying process at 165°F brings the meat to a safe internal temperature and removes moisture. Raw venison goes straight from the marinade to the dehydrator or oven.
Homemade deer jerky keeps for 2 weeks at room temperature in an airtight container. Refrigerate it for up to 2 months or freeze it for 6 months. Make sure the jerky is completely cool before sealing the container to prevent mold.
Hind quarter and backstrap are the best cuts for deer jerky because they are lean and easy to slice thin. Remove all fat and silver skin before slicing. Fat turns rancid during storage and ruins the flavor.
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