Worth County Deer Jerky

Worth County Deer Jerky

Made  times
Kristi Hartsfield Whittington 3

"Easily made, this is the best deer jerky recipe I have found. There are a lot of good ingredients that account for the wonderful blend of flavors. My husband and kids love it."
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16 h 30 m servings 121 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Stir together Worcestershire sauce, soy sauce, liquid smoke, lemon juice, teriyaki sauce, ketchup, and hot pepper sauce in a bowl. Season with garlic powder, onion powder, and pepper. Mix in the sliced venison until completely coated. Cover tightly, and marinate at least 8 hours in the refrigerator.
  2. Prepare jerky in a food dehydrator according to manufacturer's directions, or dry on racks in the oven at 150 degrees F (65 degrees C) until the jerky has dried and will snap when bent, 10 to 12 hours.



WARNING - : an oven temperature of 250 degrees Fahrenheit will cook the meat rather than dry it. 150 to 160 degrees is the temperature usually used for dehydrating in an oven, which usually take...

This recipe was OK. It tasted a little too much like the Worcestershire sauce for my liking.

Found this recipe to be a good start. I didn't have any hot sauce in the house so I used 1 tsp of white vinegar & 1 tsp cayenne pepper. As I tasted this, I decided it needed to be a little sweet...

I didn't care for it. Tasted too strongly of Worcestershire. Which is a taste I actually like, but in this case it overwhelmed the venison. I wouldn't make it again. Too bad, too, because fr...

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