Venison Jerky – a delicious recipe with lean venison meat, kosher salt, salt, onion powder, garlic, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Slice the venison thin, about 1/4 inch thick, into strips, against the grain.
2
Mix all of the ingredients other than the venison in a mixing bowl and then roll the slices of venison in the mixture.
3
Let the venison marinate in the mixture in a refrigerator for at least 24 hours.
4
Drain the liquid off of the meat and lay on oiled drying racks.
5
Cold smoke* for 2 hours.
6
Dry at about 80 degrees for 24 hours, preferably in a food dehydrator.
7
At Toasted Oak Grill & Market, we turn the oven to 100 degrees for 1 hour, then shut it off.
8
We place the meat on racks that are then placed in the pre-warmed oven, and, using a wooden spoon, prop the door open slightly and let the residual heat begin the drying process.
9
Store in an airtight container up to 1 month.
23
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 pounds lean venison meat, 1/2 ounce kosher salt, 1 teaspoon tinted cure mix (curing salt), 1 teaspoon onion powder, and more.
Yes, Venison Jerky falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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