Deer Jerky

Deer Jerky

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"A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches."
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16 h 30 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
  2. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.
  3. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 90 Ratings

Most helpful positive review

The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and...

Most helpful critical review

I followed the recipe very specifically down to detail. And the jerky tasted very gamey. My recommendation is to do what everybody else is doing. And add brown sugar and a lot more pepper.

The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and...

I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store b...

My husband is a busy man during deer season... and therefore I am too. By the end of the season I find myself throwing out meat to make room for more, so I thought what a way to use it all up. T...

this is the best recipe for deer meat. i have used is for ten years now. i do not liquid smoke. i do not put it in. it's better this way.

Full of flavor but not quite enough spice for us...we added some red pepper flakes to the marinade to give it that the added kick it needed.

Hubby the hunter extraordinaire loves venison jerky and also loves black pepper, so he adds more. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing ...

I have never made jerky before and this came out perfect. It was gone within 24hrs... I'll have to make more next time! I did let it marinate a *long* time (3days....)

Excellent and simple! Modifications: I was out of onion salt so I used minced onion instead and skipped the additional salt since there is so much in the sauce anyway. Also, used a dehydrator...

Fabulous! My son loves beef jerky. He also loves venison. Put the two together and this is his favorie. So much cheaper than buying it also. He actually makes this himself. We usually have a lo...

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