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“My DH found this recipe in a hunting magazine and made some alterations to it before making it last week. It has a wonderful flavor and is versatile in that many kinds of meat can be used. We used beef.”
5hrs 30mins
1-2 pound

Ingredients Nutrition

  • 3 lbs venison (deer, elk, moose, caribou, or beef)
  • 16 ounces light soy sauce
  • 16 ounces water
  • 1 tablespoon liquid smoke
  • 12 cup brown sugar
  • 1 tablespoon cajun seasoning
  • 2 tablespoons salt
  • 2 tablespoons crushed garlic (optional)
  • 15 -20 drops hot pepper sauce (optional)


  1. Slice the meat into 1/4 inch thick strips.
  2. Mix together soy sauce, water, liquid smoke, salt, brown sugar,Cajun seasoning and optional ingredients in a non-reactive bowl (non-metal).
  3. Place the meat into the marinade and refrigerate for 24-36 hours.
  4. Remove meat and pat dry.
  5. Discard the marinade.
  6. Heat oven to 145 degrees F (with the oven door left open about one inch; this is to allow for air circulation) and place meat on oven rack or a baking rack placed in the oven.
  7. Spread foil on lower rack to catch drippings.
  8. (Our oven will only heat as low as 170 degrees F and jerky was done in 5-5 1/2 hours.) At 145 degrees F, jerky will be done in 6-8 hours.

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