Venison Jerky

Make the best venison jerky at home with this simple recipe! Thinly slice venison, marinate it in a flavorful spice blend, and dehydrate or smoke to perfection. A must-try for hunters and jerky lovers!

5 from 2 votes

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Prep Time 1

Cook Time 4

Marinade 12

Total Time 17

Course Snack

Cuisine American

Servings pounds

Calories 690 kcal

Equipment

Smoker or dehydrator, including trays
large meat lug or container for mixing
sharp knives and cutting board

Ingredients

15 pounds venison roasts, steaks, or other large cuts
2 cups Worcestershire sauce
1⅓ cup brown sugar
1 yellow onion
2 heads garlic
14 ounces chipotle peppers in adobo sauce 2 (7 ounce) cans
2 jalapeño peppers
1 lime peeled and blended whole
2 teaspoons Insta Cure
4½ tablespoons salt
3 tablespoons black pepper
2 tablespoons red pepper flakes
2 ounces tequila optional
16 ounces water

Instructions

Prep the Venison Jerky Marinade: In a large bowl, combine the Worcestershire, brown sugar, chipotle in adobo, jalapeños, lime, garlic, onion, tequila, Insta Cure, salt, black pepper, and red pepper flakes. Blend everything until nearly smooth—this is your marinade.
Marinate the Venison: Slice your venison into thin strips while it’s still slightly frozen (this makes it easier to get even cuts). Place the strips in a large container or zip-top bag and pour the marinade over the top. Mix well, making sure each piece is coated. Use the 16 ounces of water to rinse the blender or bowl and then pour the liquid over the meat. Cover and refrigerate for at least 24 hours, up to 48 hours.
Prep for Smoking or Dehydrating: After marinating, remove the venison from the fridge and let it come to room temperature for about 30 minutes. Shake off any excess marinade, but don’t rinse—it’s where the flavor is! See below for detailed smoking/dehydrating instructions.
Cool and Store: Once the jerky is done to your liking, let it cool completely to room temperature. We use the 'bendy test' to check for doneness- the jerky should nearly fold in half before a few fibers begin to tear. Store in an airtight container in the fridge or freezer for long-term storage.

Notes

How to Make Deer Jerky in Smoker

Heat your smoker to 165°F (no hotter than 200°F). Mesquite is a great wood choice for this recipe, but feel free to experiment with your favorite. We used hickory for this batch and we all liked it!
Lay the venison strips on wire racks or directly on the smoker grates or drying racks, making sure they aren’t touching.
Smoke until the jerky reaches a leathery texture—firm but not brittle. Start checking at 2 hours and keep an eye on it every 20 minutes after that.

How to Make Deer Jerky in a Dehydrator

If you’re using a dehydrator, lay the venison strips out in a single layer on the trays. Dehydrate at 155°F until leathery, typically 4-6 hours.

Storage

The best way to store your game meat summer sausage is in the fridge. Package the jerky tightly in vacuum, plastic or zip-lock style bags for short-term storage in the fridge. For longer storage, freeze them in airtight, vacuum-sealed packaging. Jerky can be frozen for up to 6 months.

Nutrition

Serving: 3ouncesCalories: 690kcalCarbohydrates: 34gProtein: 105gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 386mgSodium: 2826mgPotassium: 1834mgFiber: 4gSugar: 25gVitamin A: 376IUVitamin C: 10mgCalcium: 98mgIron: 19mg