This venison jerky recipe will yield some of the best venison jerky that you’ve ever tasted. You can also of course use this recipe to make beef jerky. Be sure to make a batch to take with you on your next hunting or fishing trip!
Venison Jerky Recipe
Prep Time: 20 Minutes
Cook Time: 3 1/2 – 4 Hours
- 1 lb venison steak or London broil approximately 1 inch thick.
- 1/4 cup liquid smoke.
- 1/4 cup soy sauce.
- 1/4 cup Worcestershire sauce.
- 1 1/2 teaspoons kosher salt.
- 1 teaspoon ground black pepper.
- 1/2 teaspoon garlic powder.
- 1/2 teaspoon onion powder.
- 1/2 teaspoon cayenne pepper, *optional*
Preparation & Cooking Instructions
Partially freeze the venison steak or London broil by placing the meat in the freezer for about an hour. This makes it easier to cut the meat into thin strips. Once the meat is partially frozen remove it from the freezer and cut it into 1/4 inch strips.
To make the marinade, combine all ingredients into a 1 gallon freezer bag or airtight container. Place the meat strips in the marinade and toss to ensure even coating. Refrigerate overnight.
If you are using an oven, preheat it to 250 F. Remove the meat strips from the marinade, drain, and pat dry. Place a baking rack on a cookie sheet. Arrange the meat strips in a way that will allow air to circulate. Bake for 3 1/2 – 4 hours or until the meat is dry to the touch. Allow the meat to air-dry for 24 hours. Store in an airtight container.
I use a dehydrator to make jerky and would highly recommend the Nesco Snackmaster Pro Food Dehydrator model FD-75A. Click here to read our review.