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Homemade Venison Jerky


Units Scale
  • 1 lb venison (fat and skin removed)
  • 1 teaspoon liquid smoke
  • 1 tablespoon A-1 Steak Sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce


  1. Slice venison about 1/4″ thin (slightly frozen meat will cut easier). In a large bowl, stir all of the ingredients together; add meat and let marinate several hours, or overnight.
  2. You can cook this in a dehydrator, or in the oven.
  3. If using a dehydrator, the drying temperature and time might be a little different depending on your model, so check your instruction manual. On my machine, the jerky setting (155°F) took 4-5 hours for the jerky to be done. Make sure you do not overlap the meat when filling the trays.
  4. When cooking in the oven, preheat to 150°F. Place meat on a cookie sheet (again, not overlapping), and bake for 8-10 hours, or until done.
  5. You can tell the jerky is ready when you can bend the meat and it does not break. Store in a ziploc bag or a jar in the cabinet, or keep in the fridge for longer storage. It should stay good for several months, but if your house is like ours it’ll be eaten up in no time!

Keywords: jerky, preserving meat