There’s something truly electric about shaping wild venison into tender jerky—every bite bursts with flavor and purpose. With this Deer Jerky Recipe, you’re diving into a snack that’s both primal and polished: smoky, savory, and just spicy enough to leave you smiling.
I first fell in love with making jerky after a camping trip in the White Mountains, where a homemade batch kept me fueled by the fire. That’s where I realized: easy deer jerky recipe doesn’t mean sacrificing flavor. By sealing in the marinade’s magic and letting a dehydrator do the work, you end up with perfect chewiness every time.
If you’ve made something like this bone-in chicken breast recipe, you already know how cooking with care changes the whole flavor game. It’s the same idea—just stretched over time, and cut into strips instead of served on the bone.
Here’s the lowdown on why this deer jerky marinade is a game‑changer: dark brown sugar brings a sweet balance to the soy and Worcestershire base, while black pepper, coriander, and optional red pepper flakes add that unmistakable kick. It’s essentially a sweet and spicy deer jerky recipe that keeps on delivering.
As you marinate, you’re not just seasoning meat—you’re infusing protein with complexity. Letting it soak for at least 8–12 hours (I often stretch it to a full 24) is my Vitality Tip for bold flavor. The dehydrator (or smoker, or 170 °F oven) then wraps the jerky in an even-dried embrace, firm yet flexible, without being brittle.
And honestly, once you’ve made your own jerky, it’s kinda hard to go back. But if you want a quick dinner in your back pocket, this chicken cutlet recipe is another go-to that’s fast, satisfying, and still packed with protein.
To finish, I steam–cool–bag method seals in moisture and enhances tenderness. And voilà—you’ve got nutrient-rich, delicious bites perfect for hikes, work days, or whenever hunger attacks.
Deer Jerky Recipe
Published:
A sweet‑and‑spicy homemade deer jerky recipe that’s tender, flavorful, and perfect for snacks or hikes.
Ingredients
Instructions
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Marinate deer:
Slice venison thin against the grain, add marinade, massage into meat and refrigerate 8–12 hours (or up to 24).
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Dehydrate jerky:
Arrange slices in dehydrator or oven/smoker at 170 °F, dehydrate for 2–3 hours until firm but bendable.
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Steam and store:
Cool slightly, place warm in a zip‑top bag, let steam briefly before sealing, then refrigerate.
Nutrition Facts (per serving)
Calories: 420 calories
Fat: 6g
Saturated Fat: 2g
Cholesterol: 193mg
Sodium: 2404mg
Carbohydrates: 34g
Fiber: 1g
Sugar: 28g
Protein: 57g
Keywords: Deer Jerky Recipe, deer jerky recipe dehydrator, easy deer jerky recipe, deer jerky marinade, sweet and spicy deer jerky recipe, venison jerky
FAQs
What is the best way to make deer jerky?
The best way is to slice your venison thin against the grain, use a sweet‑savory marinade (like soy sauce, brown sugar, Worcestershire, and spices), marinate for 8–24 hours, then dehydrate at about 170 °F until firm but still bendable.
How long should deer jerky dehydrate for?
Typically 2–3 hours at around 170 °F. Begin checking after the first hour and rotate trays to ensure even drying—stop when the jerky is firm yet flexible.
What is the best cut of meat for venison jerky?
Lean cuts like the hindquarters or backstrap are ideal—they’re tender, low in fat, and slice easily into thin strips perfect for jerky.
What do you soak deer meat in for jerky?
Soak the sliced venison in a marinade of soy sauce, dark brown sugar, Worcestershire sauce, black pepper, garlic and onion powders, coriander, and optional red pepper flakes for at least 8–12 hours.
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