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Deer (Venison) Jerky

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“I am a hunter and I love jerky. I came up with this recipe from about 3 others that I like.”

Ingredients Nutrition


  1. Take your meat to the local butcher and have it cut thin.
  2. You can do this yourself by semi-freezing your meat then cut it into 1/4-inch strips.
  3. Note: meat cut with the grain will be chewy, and against the grain will be tender.
  4. Combine everything but the meat in a large bowl and stir well.
  5. Marinate meat over night in the refrigerator, then drain.
  6. To use a dehydrator place meat on racks, do not overlap, and let dry for 24-36 hours.
  7. To use an oven, preheat to 150-degrees then place meat on cookie sheets without overlapping for 8-10 hours.
  8. Turn at least once during drying.
  9. They are ready when the jerky bends without breaking.
  10. Let cool, seal tight, and refrigerate for long-term storage.

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