One of the first recipes many new hunters make has to be jerky. Deer jerky is easy, delicious and a perfect on-the-go snack.
What is jerky?
Jerky is a dried meat that has been made for many hundreds of years, some would say thousands. It can be made with both domestic and wild game species meats. It allowed humans a way to preserve meat for a long time without refrigeration, see this article for more information.
This marinade does not have a ton of added salt so it should be stored under refrigeration.
It is best to let the jerky marinate at least 24 hours to soak up all of the flavor. This teriyaki flavored jerky has become a family favorite over the years.
Which cuts of meat should you use?
The best cuts of the deer are the larger muscles from the rear leg and hind quarter. Top round roasts, bottom round roasts, butts and eye of round all make great jerky and are easiest to cut.
How to slice the meat
Decide which roast you would like to use. Freeze roast for a couple hours until semi frozen. With a very sharp knife (a filet knife works great for this) slice the meat across the grain to very thin strips, about 1/8″ to 1/4″ thick.
If you have a meat slicer, this will make the job incredibly easy.
What you need
- sliced venison
- soy sauce
- brown sugar
- oil
- grated fresh ginger
- minced garlic
How to make it
- Mix all of the ingredients together in a covered plastic or glass bowl. Add venison. Marinate for 1-2 days, shaking the batch a few times per day to mix the ingredients up again. Don’t leave the meat in the marinade for more than 48 hours.
- Cover a rimmed baking sheet with aluminum foil. Place a rack over the baking sheet.
- Lay venison on rack, not touching each other.
- Place in oven on the lowest setting. Mine is 170°F, but some have a lowest temperature of 200°F. Dry for 4-6 hours, until the jerky is done to your liking. If jerky is still flexible when you try to break it, it will be chewy. If the jerky breaks, it will be sufficiently dry and crunchy.
Store the jerky in plastic bags in the refrigerator for at least 2 weeks or freeze for longer storage.
Pro tips for success
- To make this recipe gluten free, substitute tamari for the traditional soy sauce.
- Don’t skip the marinade time. It will give the jerky move flavor.
- You can literally use this same recipe with a commercial dehydrator. Depending on the heat and quality of your dehydrator, it should dry between 4 and 8 hours.
- Make sure you cut pieces thin. If you have a meat slicer, that is a great tool to use to get uniform pieces.
- You can also ask your local butcher to slice the meat for you.
- Cook the jerky to your liking. Some people like jerky that is chewy and not as dried. Others prefer their jerky to be fully dried out.
- Use this jerky recipe with any protein you like. Most domestic and wild sourced meats works great for jerky.
Some other delicious venison recipes
Tools I Use
That is how easy it is to make deer jerky at home! Venison jerky is great way to preserve your harvest. Make some today!
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Deer Jerky – How to make venison jerky
Ingredients
- 1.5 pounds venison roast
- ½ cup soy sauce
- ½ cup brown sugar
- ½ Tablespoons horseradish
- ½ Tablespoons garlic, minced see notes section
Instructions
- Slice venison roast very thin. ⅛ to ¼" thick.1.5 pounds venison roast
- Add grated horseradish to other ingredients in a plastic or glass bowl with a lid.½ cup soy sauce, ½ cup brown sugar, ½ Tablespoons horseradish, ½ Tablespoons garlic, minced
- Mix well.
- Add slice meat to marinade. Refrigerate 1-2 days shaking the contents of the bowl a few times daily.
- Foil a rimmed baking sheet. Place cooling rack over the baking sheet. Lay meat slices on rack. Do not let the slices touch each other.
- Place in oven at the lowest setting for 4-6 hours, depending on the heat of the oven and your dryness preference. Leave oven door cracked. If you like jerky a bit chewy, don't dry all the way. If you like it very crispy. Dry thoroughly.
- Store in refrigerator for up to 2 weeks. For longer storage freeze.
Notes
- To make this recipe gluten free, substitute tamari for the traditional soy sauce.
- Don’t skip the marinade time. It will give the jerky move flavor.
- You can literally use this same recipe with a commercial dehydrator. Depending on the heat and quality of your dehydrator, it should between 4 and 8 hours.
- Make sure you cut pieces thin. If you have a meat slicer, that is a great tool to use to get uniform pieces.
- You can also ask your local butcher to slice the meat for you.
- Cook the jerky to your liking. Some people like jerky that is chewy and not as dried. Others prefer their jerky to be fully dried out.
Nutrition
Originally published December 8, 2020. Updated October 2, 2021.
Jo
Turns out great! Definitely keeping this jerky recipe!
Beth Neels
Thanks Jo! I’m so glad you liked it!
Bintu | Recipes From A Pantry
Would you believe I have never tried deer jerky? It sounds so tasty and a wonderful snack!
Beth Neels
That’s funny, I know you do many many recipes with deer Bintu. You should really give it a try!
Chenée Lewis
This deer jerky recipe looks delicious! I love the flavors in the marinade.
Beth Neels
Yes, we love the teriyaki flavor. Thank you Chenee!
Claudia Lamascolo
I have a venison loin in the freezer and I just got a dehydrator this is perfect timing and my husband thanks you too!
Beth Neels
The loin would make an amazingly tender jerky, but it would be a waste of one of the most tender cuts of the deer. You may want to use a tougher cut if have it. Thanks Claudia!
Ashley
I will be sharing this recipe with my husband who seems to come home with a deer every fall. We are always struggling with ideas of how to use it up. Thanks for this recipe!
Beth Neels
I’ve got lots of recipes here to help you use up your deer. Thanks for checking out the recipe Ashley!
Carrie Robinson
Deer jerky is the best! My dad used to make it when I was a kid. 🙂
Beth Neels
It really is delicious! Thanks for checking out the recipe Carrie!