Hunters especially like Big Game Jerky, and we have several pages of deer and elk jerky recipes for you to browse through. Remember, venison includes many animals.
Below are two recipes that don’t use soy sauce.
One of the things I used to look for was jerky without soy sauce or tamari for a variety. Look out for many more unique recipes throughout the pages of this website.
Drunken Venison Jerky
- 2 lb Sliced venison 1/8″ thick
- 2 tb Worcestershire sauce
- 2 tb Soy sauce
- 1 tb Salt
- 1 tsp Ground red pepper
- 2 Cloves garlic, sliced
- 1 c Corn whiskey (or red wine – see recipe)
- 1 c Water
Slice the meat when it is lightly frozen. The cuts should be long, thin, and with the grain. Cut across the grain if you want it to be more tender, yet more brittle jerky. Trim off all the fat.
Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water.
Pat dry and arrange pieces side by side on an oven-roasting rack or a dehydrator tray, without overlapping.
Cook at minimum heat (150F) for 6 hours. Leave the oven door ajar to allow moisture to escape. (or see our The Basics… A Trusty Oven and the convection oven instructions.)
Meat should be dark and dry.
Store jerky in a cool, airtight container.
Teriyaki Beef/Venison Jerky
- 10 oz Bottle of Soy Sauce
- 1 c Burgundy Wine
- 1 c Brown Sugar
- 2 tsp Liquid Smoke (use 2 if Dehydrator/ 1 if smoking)
- 1 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper (or more)
Mix the marinade and let it stand for 1/2 hour while you cut beef or venison into 1/4″ – 3/8″ strips.
Marinate in refrigerator overnight.
Dehydrate or smoke for 8 hours or so until the jerky is dark and dry but still pliable. Don’t over-dry.
Refrigerate until ready to eat.
Basic Venison Jerky
- 2 lbs. Venison
- 1 cup Soy sauce
- 1 tsp Lemon juice
- 1/2 tsp Black pepper
- 1/4 tsp Garlic powder
Cut the venison into strips approximately 1/4 x 1 x 8 inches.
Mix all ingredients and marinate venison for approximately 10 hours, turning once every hour.
Smoke venison on the grill until completely dry, or you may use the oven on low heat with venison spread out on a broiler pan.
The following recipes offer unique and flavorful alternatives to traditional soy sauce-based venison jerky. Feel free to adjust the ingredient quantities and experiment with additional herbs and spices to suit your taste preferences. You can use these recipes with beef as well.
Tangy Balsamic Venison Jerky
Ingredients
- 1 pound venison, thinly sliced
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- In a bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic powder, onion powder, black pepper, and smoked paprika.
- Place the thinly sliced venison in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat your dehydrator or oven to the appropriate temperature for jerky.
- Remove the venison from the marinade and pat it dry with paper towels.
- Arrange the venison slices on the dehydrator trays or oven racks.
- Dry the venison until it reaches your desired jerky consistency.
Zesty Lemon Herb Venison Jerky
Ingredients
- 1 pound venison, thinly sliced
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- In a bowl, combine fresh lemon juice, olive oil, Worcestershire sauce, honey, dried thyme, garlic powder, onion powder, and black pepper.
- Place the thinly sliced venison in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat your dehydrator or oven to the appropriate temperature for jerky.
- Remove the venison from the marinade and pat it dry with paper towels.
- Arrange the venison slices on the dehydrator trays or oven racks.
- Dry the venison until it reaches your desired jerky consistency.
More Articles About Big Game Jerky
Dehydrating Meat in Your Home Oven
Ingredients for Jerky – Game Meats, red meats, poultry, and pork…
A to Z Jerky – Just for fun… there are some animals that you didn’t know would make great jerky!