Make your own venison jerky

by Andrew Rochon | October 18, 2017

venison jerky

This tasty and healthy venison jerky makes a great snack whether you’re on a hunt or on the water. This recipe is best with a dehydrator but a low-heat setting in an oven will do the trick too. The longer you leave the venison in the marinade, the more flavourful your jerky will be.

Jerky doesn’t keep forever. Keep it in a sealed container for up to two weeks, or vacuum seal and freeze it for up to a year.

• 1 lb. venison meat; round or loin, sliced into thin strips
• 3 tbsp. Worcestershire sauce
• 3 tbsp. reduced salt soy sauce
• 1 tbsp. maple syrup
• 1 tbsp. orange juice
• 1 tsp. meat tenderizer
• 1/2 tsp. chipotle powder
• 1/2 tsp. ground mustard
• 1/2 tsp. kosher salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. ground black pepper

Mix all wet and dry ingredients together. Pour over meat and mix well. Pour marinated venison into a zip-lock bag and refrigerate for 6 hours or overnight. Remove marinated venison from bag and dry off any excess marinade. Evenly space slices of venison on dehydrator trays. Set on high for 6-8 hours. If you don’t have a dehydrator, place meat on wire rack and bake in oven at 160˚F for 6 hours. Vacuum seal finished jerky or store in an airtight container.

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