Simple and Delicious Deer Jerky Recipe

venison jerky marinade recipe

Freshly made deer jerky. Yum.

It’s that time of year again! Every morning throughout hunting season I awake to distant gun shots echoing through the woods as hunters all around seek to fill their freezers for the year with fresh meat. I must admit, I’m not a huge fan of deer meat. Maybe we just aren’t processing it right. Who knows. But I sure do love a good jerky! Here’s my favorite go-to recipe for venison jerky in the dehydrator or oven.

Simple and Delicious Deer Jerky


  • 1 lb venison (fat and skin removed)
  • 1 teaspoon liquid smoke
  • 1 tablespoon A-1 Steak Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce


Slice venison about 1/4″ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.

You can cook this in a dehydrator, or in the oven.

If using a dehydrator, the method might be a little different, depending on your model. I have an inexpensive Nesco American Harvest Dehydratorthat works just fine. On the jerky setting (155*F) it takes 4-5 hours for the jerky to be done. Make sure you do not overlap the meat when filling the trays.

When cooking in the oven (which I have not tried yet), preheat to 150*. Place meat on a cookie sheet (again, not overlapping), and cook for 8-10 hours, or until done.

You can tell the jerky is ready when you can bend the meat and it does not break. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. Will last several months.

What’s your favorite go-to deer jerky recipe?

About Kendra 1123 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.


  1. Kendra,
    You said that you are “not a huge fan of deer meat. Maybe (you) are processing it wrong.”. Well, my wife wasn’t a big fan either until I started aging it for two weeks in a 34 degree refrigerator before I butcher it. Since I’ve been doing this I have not made a single roast because all cuts that are big enough for steak or butterflying are made into steaks. I have never had more tender or juicy venison and my wife and two daughters absolutely devour venison now.
    I have a refrigerator in my shop that I removed the shelves and rigged a rod to hang the deer that I have only skinned then cut in half. After the two weeks I butcher it. It loses about 20 percent of it’s weight from evaporation and some areas of the exposed meet turn dark, but not because it is spoiled. I only need to trim off the discoloration. There are many articles out there that address the topic.
    Happy hunting and eating!!!

  2. Alton Brown has an interesting way of making jerky with out using the heat of a dehydrator.
    Use a cheap box fan and two cheap furnace filters and turn the fan on and go for about 12-14 hrs.
    You should NOT reuse the filters. That was the general consensus but I have no idea why.
    Also Use Teriyakii sauce instead of soy sauce. A bit more flavor.
    We made the mistake of not cutting our venison thin enough! But the dog loves them!!

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