This dried venison recipe makes savory, chewy venison jerky from lean meat, a soy-garlic marinade, and a dehydrator. The strips are briefly boiled for food safety, then dried until they are pleasantly chewy; the simple seasoning is easy to adjust to your taste.
Ingredients
- 2 lb (907 g) lean venison, trimmed of visible fat and connective tissue
- 1/2 cup (120 ml) soy sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (25 g) packed brown sugar
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) red pepper flakes, optional
- 1/2 tsp (2.5 ml) liquid smoke, optional
Instructions
- Trim and slice the venison. Pat the meat dry and remove all visible fat, silverskin, and tough connective tissue; these can give jerky an unpleasant texture and shorten its keeping quality. Slice the meat into strips about 1/8 to 1/4 inch (3 to 6 mm) thick. For more tender jerky, slice across the grain; for strips with more chew, slice with the grain. Aim for pieces of similar thickness so they dry at roughly the same rate. If the meat is very soft and difficult to cut, chill it in the freezer just until firm, then slice.
- Mix the marinade. In a nonreactive bowl or a food-safe zip-top bag, stir together the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes if using, and liquid smoke if using. Taste a tiny drop before adding the meat: the marinade should be savory, a little sweet, and moderately salty. Soy sauce varies in saltiness, so low-sodium soy sauce is an easy option if you prefer a milder result.
- Marinate under refrigeration. Add the venison strips and turn them so every surface is coated. Cover the bowl or seal the bag, then refrigerate for 8 hours, turning or redistributing the strips once if convenient. Do not leave the meat to marinate on the counter. A longer soak is not necessary for this thinly sliced meat and can make the finished jerky overly salty.
- Bring the strips to a safe temperature. Transfer the meat and marinade to a wide saucepan. Add just enough water, if needed, to let the strips move freely and prevent scorching. Bring the contents to a full rolling boil, stirring to separate the pieces, and boil for 5 minutes. USDA FSIS guidance for jerky calls for heating meat strips to a safe minimum internal temperature of 160°F (71°C) before dehydrating; check the thickest pieces with a food thermometer where practical, and keep the mixture boiling for the full 5 minutes. This step is important even though the meat will be dried afterward.
- Drain and arrange. Lift the strips out with clean tongs and let excess liquid drain. Blot them gently with paper towels; removing surface moisture helps drying proceed evenly. Arrange the strips in a single layer on dehydrator trays, leaving a little space between pieces so air can circulate. Do not overlap them or crowd the trays. Discard the used marinade rather than saving it for another use.
- Dehydrate until chewy. Set the dehydrator to 145–155°F (63–68°C) and dry the strips for about 4 to 6 hours; the timing estimate for this recipe is 5 hours. Begin checking around the 4-hour mark, since thickness, humidity, and the dehydrator model all affect the drying time. Move trays around if your machine has hot or cool spots. A finished strip should feel dry on the surface, bend without feeling wet, and show small cracks when bent. It should not snap immediately like a crisp cracker.
- Cool before packing. Remove the jerky from the dehydrator and let it cool completely on a clean rack. Warm jerky can create condensation inside a container, which encourages spoilage. Once cool, separate any pieces that are still noticeably damp and return them to the dehydrator until dry. Refrigerate the finished jerky promptly in a clean, sealed container.
Tips
Choose lean meat and trim carefully. Venison is naturally lean, but even small pockets of fat can turn rancid faster than the dried meat around them. Use a sharp knife to remove fat and silverskin before slicing. If you are using a roast with uneven thickness, cut it into manageable sections first so the strips are more uniform.
Keep the slices consistent. Thickness matters more than getting every strip to the exact same length. Thin strips dry quickly and can become brittle, while thick ones may stay damp in the center. If your knife cuts unevenly, sort the strips by thickness and check the thinner ones earlier. Take any finished pieces off the tray while thicker pieces continue drying.
Adjust the salt and heat thoughtfully. Use low-sodium soy sauce for a less salty batch, or reduce the red pepper flakes for a mild flavor. If you replace soy sauce with tamari, choose a gluten-free product if needed and expect a similarly savory taste. Coconut aminos are a less salty, somewhat sweeter alternative, so reduce or omit the brown sugar and season to taste.
Do not skip the heating step or pack jerky warm. Dehydrating alone is not a substitute for heating venison to the recommended temperature. Follow the boil step, then let the strips dry fully and cool before sealing. If a few pieces feel soft or moist after cooling, return them to the dehydrator rather than mixing them with the dry pieces.
Serving Suggestions
Serve the jerky as a snack on a hike, road trip, or picnic, packing it in a small portion rather than taking the whole container. For a simple snack board, pair it with firm cheese, crackers, apple slices, and pickles; the salty, smoky meat works well with crisp, tart accompaniments. It also makes a practical addition to a lunch box when kept chilled until serving.
For a more substantial use, cut or tear a few strips into small pieces and add them to bean soup, a pot of chili, or a skillet of sautéed vegetables. Let the pieces simmer in soup long enough to soften and season the broth. Because the jerky is already salty, taste the dish before adding extra salt. You can also chop it finely and use it as a savory topping for baked potatoes or scrambled eggs.
Variations
Black pepper and garlic: Leave out the smoked paprika and liquid smoke, and add another 1/2 teaspoon (1 g) black pepper plus 1/2 teaspoon (1.5 g) garlic powder. This gives the jerky a straightforward peppery flavor without a smoky note.
Smoky and spicy: Increase the smoked paprika to 2 teaspoons (4 g) and the red pepper flakes to 1/2 teaspoon (1 g). You can keep the liquid smoke or omit it if you prefer a less pronounced smoke flavor. Add heat gradually; the flavor concentrates as the meat dries.
Ginger-soy: Replace the onion powder with 1 teaspoon (2 g) ground ginger and add 1 teaspoon (5 ml) rice vinegar. The result is tangier and more aromatic. Keep the marinade refrigerated, and use the same heating and drying method.
Herb-forward: Omit the smoked paprika and red pepper flakes, then add 1 teaspoon (1 g) dried thyme and 1/2 teaspoon (1 g) dried rosemary, crushed between your fingers. These herbs complement venison without making the seasoning sweet. If you use fresh herbs instead, finely chop 1 tablespoon (3 g) and expect small herb flecks to remain on the strips.
Storage and Reheating
Homemade jerky made in a home dehydrator should not be treated as shelf-stable unless it has been prepared and verified using a tested preservation process. Refrigerate the cooled strips within 2 hours of drying, in a clean airtight container, and use them within 3 to 4 days. For longer storage, freeze the jerky in a freezer-safe bag or container for up to 2 to 3 months for best quality. Thaw it in the refrigerator, and discard any pieces that develop an off smell, visible mold, or an unusually damp texture.
Jerky is normally eaten as-is, so it does not need reheating. If you add it to soup, chili, or another cooked dish, let it soften as the dish simmers. Refrigerate leftover prepared dishes within 2 hours, and reheat them to 165°F (74°C), checking with a food thermometer. Do not leave a serving of jerky or a dish made with it at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this dried venison recipe in an oven?
Yes, if your oven can maintain a low temperature and you can allow airflow. Place the strips on wire racks set over rimmed baking sheets, leave space between them, and use the lowest setting that keeps the oven around 145–155°F (63–68°C). An oven thermometer helps check the actual temperature. Drying time can differ substantially from a dehydrator, so judge the strips by their texture rather than relying only on the clock. Complete the boiling safety step before drying.
How do I know when venison jerky is done?
Let a strip cool briefly, then bend it. Properly dried jerky should bend and show fine cracks, but it should not feel wet or release moisture when pressed. It can remain a little pliable; drying until every strip snaps can make it unpleasantly brittle. Check several pieces, including the thickest ones, because a dry edge does not guarantee the center of a thick strip is ready.
Can I use ground venison instead of sliced meat?
This recipe is designed for whole-muscle strips, so ground venison needs a different method and equipment, such as a jerky gun or a shaped ground-meat recipe. Ground meat has different food-safety requirements and must reach 160°F (71°C) throughout. Do not simply press ground venison into strips and follow this recipe as written; use a tested ground-jerky recipe with instructions for heating and drying it safely.
Why is my jerky too salty?
Soy sauce is the main source of salt in this marinade, and brands vary. Choose low-sodium soy sauce, avoid marinating longer than 8 hours, and do not add extra salt. If the finished strips still taste too salty, cut them into small pieces and use them sparingly in a large pot of unsalted soup or beans, where they can season the dish as they soften.
Can I skip marinating the venison?
You can season the strips more quickly, but the flavor will be less evenly distributed. The 8-hour refrigerated marinade gives the meat time to take on the soy, garlic, and spices without requiring an overnight soak. If you need to shorten the wait, marinate for at least 2 hours in the refrigerator, turning the meat once, and expect a milder result.
Why did some strips dry faster than others?
Uneven thickness, crowded trays, and differences in airflow are the usual causes. Slice as evenly as you can, keep each strip separate, and rotate trays during drying if your dehydrator dries unevenly. Remove thin, finished pieces as they are ready and leave thicker pieces to continue; do not assume every strip will finish at the same time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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