READY IN 16+ hrs

Deer Jerky

Read Reviews (63)

"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." — MIKE SHELTON

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 30 mins
COOK 8 hrs
READY IN 16 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 08, 2003

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 it was too dry and tasted like pieces of burnt meat.

—ROBINV

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Most Helpful Critical Review

Nov 21, 2012

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.

—rogerdoger1993

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78 Ratings

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Dec 02, 2005

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 bought. Oh, and I sliced my meat a little thicker than what the recipe called for too.

—Katie G.

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Dec 13, 2003

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. The recipe was great, just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. Recipe also works great with cuts of beef.

—AMANDAMEAKER

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Dec 16, 2003

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.

—JRALEY

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Nov 13, 2006

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.

—ausimex

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Nov 19, 2005

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 plant. One tip, we quadruple (or more) the recipe and use the 2.5 gallon ziploc bag to marinate. I can't speak to how the oven would work.

—Butterfly Flutterby

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Apr 18, 2006

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....)

—squishy

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Nutrition

Calories
111 kcal
6%

Carbohydrates
2.9 g
< 1%

Cholesterol
48 mg
16%

Fat
4.8 g
7%

Fiber
0.1 g
< 1%

Protein
13.6 g
27%

Sodium
786 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Deer Jerky

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 111
Calories from Fat: 43

% Daily Value *
Total Fat 4.8g 7 %
Saturated Fat 1g 5 %
Cholesterol 48mg 16 %
Sodium 786mg 31 %
Potassium 275mg 8 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 13.6g 27 %
** Sugars 1.4g
** Vitamin A < 1 %
** Vitamin C 2 %
Calcium 2 %
Iron 26 %
** Thiamin 13 %
** Niacin 31 %
** Vitamin B6 14 %
Magnesium 7 %
** Folate 2 %

* 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.