Jerky Recipes

Venison Jerky Recipes

You have your deer, now what do you do with it?  The following venison jerky recipeswill give you plenty of ideas for turning your deer into something to be proud of.  Whether you like your deer jerky hot or mild, pungent or plain, there’s a jerky recipe here for you that’ll hit the spot.

Making venison jerky is not difficult.  Anyone can do it, and it requires no special equipment.

Tasty Venison Jerky Recipes

Hot and Sweet Venison Jerky

This jerky recipe flavors the venison with the heat of cayenne pepper and red pepper flakes, and is balanced by the sweetness of brown sugar and molasses.  The recipe makes enough marinade for five pounds of sliced venison.

1 cup of soy sauce 1/2 cup of brown sugar 1/4 cup of molasses 1/4 cup of Worcestershire sauce 2 tablespoons of garlic powder 2 tablespoons of onion powder 2 tablespoons of canning salt 1 tablespoon of red pepper flakes 1 tablespoon of black pepper 2 teaspoons of Morton® Tender Quick® 1 teaspoon of powdered cayenne pepper

Make sure that the sugar and salt are completely dissolved before adding the marinade to the venison.  Marinate at least one day, and up to two before dehydrating.


Mild and Smoky Venison Jerky

This recipe is for 2 pounds of lean, sliced venison.  There is no hot pepper seasoning added to this recipe, so it’s nice and mild.  The liquid smoke can be left out if you dry this one in the smoker.

1/4  cup of soy sauce 1  tablespoon of Worcestershire sauce 1/2 teaspoon of Tender Quick® 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon seasoned salt 2 tablespoons of brown sugar 2 tablespoons of liquid smoke

Stir until the sugar is completely dissolved.  Combine the marinade and the venison, and refrigerate overnight.  Drain the strips of venison well before dehydrating.

Cracked Black Pepper Venison Jerky

If you love the taste and heat of black pepper, this deer jerky recipe is the one for you.  The marinade seasons the strips of venison with finely ground black pepper.  And to really kick it up, cracked black pepper is sprinkled on before drying.  Coarse ground black pepper can be used in place of cracked pepper.

1 cup of Worcestershire sauce 1/4 cup of soy sauce 2  tablespoons of canning salt 3  tablespoons of fine grind black pepper 1 tablespoon garlic powder 1 tablespoon of onion powder 1 1/2 teaspoons of Morton® Tender Quick® curing mix

This recipe is for five pounds of sliced venison.  Combine the marinade with the meat and allow it to marinate overnight.  Before drying, season with cracked or coarse ground black pepper if desired.


More Venison Jerky Recipes

Follow these links to more great venison jerky recipes.

Ground Jerky Recipes

Free Deer Jerky Recipes

More Venison Jerky Recipes

Chili Head’s Jerky Recipe

Teriyaki Jerky

This is an easy-to-make marinade that will make the perfect deer jerky for teryaki lovers.  Mr. Yoshida’s original sauce is a sweet teriyaki sauce that makes this recipe great.

1 cup of Yoshida’s sauce 1/4 cup of Worcestershire sauce 1 tablespoon of canning salt 1 tablespoon of brown sugar 1 1/2 teaspoons of Tender Quick® 1 teaspoon of white pepper

Add this mixture to five pounds of venison.  Marinate the meat in the fridge for two days, before draining and dehydrating.

For a different flavor, try adding one teaspoon of chopped fresh ginger root to the marinade.  Tasty!

Sweet Onion Jerky Recipe

This is one of my favorite venison jerky recipes.  Sweet Walla Walla onions are the best to use in this recipe.  But if they’re out of season, ordinary white onions or red onions will do the trick.

2 large or 3 medium onions 1/2 cup white sugar 1/2 cup water 1/4 cup of Worcestershire sauce 2 tablespoons of canning salt 1 1/2 teaspoons of Tender Quick® 1 teaspoon of black pepper

Chop the onions and add to a blender with the other ingredients. Hit the liquify button and reduce the marinade to a paste.  Add a little water to loosen it up if needed.

Marinate five pounds of sliced venison in the oniony liquid for two days.  You can give the meat a quick rinse in water before dehydrating, or just leave the onion marinade on for more flavor.

Give Me Some Water Now! Jerky

Did I hear someone say they like HOT venison jerky?  This one can be as hot as you like it. Are you brave enough?  This seasons five pounds of meat.

Down one shot of Jose Cuervo® Gold Tequila.(optional)  Now for the marinade, start with…

1 cup of Cuervo® Gold tequila 2 tablespoons canning salt 2 tablespoons white sugar 1 1/2 teaspoons of Tender Quick® 1/4 cup of Tabasco® brand pepper sauce

…and now for the heat 😉  Adjust these ingredients to your individual taste.  Add 2 tablespoons of powdered cayenne, a half-dozen chopped Jalapenos, and 2 finely chopped Habanero peppers.  Be darned careful when working with the peppers…wear plastic gloves and DON’T touch your eyes or face.

Allow this marinade to steep for several hours(or overnight) before combining with the meat.  This will give time for the tequila to pull the heat and flavor out of the peppers.

Add the marinade to the slices of venison(five pounds), mixing well.  Marinate overnight in the fridge before dehydrating.  The meat can be rinsed off quickly before drying, or the little bits of pepper can be left on for added pleasure/torture!