If you have venison in the freezer and want to turn it into something easy to snack on, homemade deer jerky is hard to beat. Venison is naturally lean, has plenty of flavor, and works especially well with a sweet, salty, and spicy marinade.
This venison jerky recipe combines soy sauce, Worcestershire sauce, citrus, brown sugar, and a little heat for a bold homemade jerky that works well in a dehydrator, oven, or smoker.
Whether you call it venison jerky or deer jerky, the process is pretty simple: trim the meat well, slice it evenly, give it plenty of time in the marinade, and dry it slowly until it has the texture you like.
Why Venison Makes Great Jerky
Venison is one of the best meats for homemade jerky because it is naturally lean. Excess fat can shorten the shelf life of jerky and can develop off flavors over time, so starting with a lean meat gives you an advantage.
It is also a great way to use larger cuts of deer meat that might otherwise sit in the freezer. Once sliced thin and marinated, even relatively simple cuts can turn into excellent jerky.
Venison is just one of many great options when it comes to game meat. If you're curious about deer, elk, bison, wild boar, and other game, check out our guide to wild game meat and jerky.
Best Cuts of Venison for Jerky
You do not need the most expensive or tender cut of venison to make good jerky. What matters most is using a lean, relatively uniform piece of meat that can be sliced consistently.
Good options include:
- Top round
- Bottom round
- Eye of round
- Sirloin
- Lean hindquarter roasts
Trim away as much visible fat, silver skin, and connective tissue as possible before slicing.
How Thick Should You Slice Venison for Jerky?
A good starting point is approximately 1/8 to 1/4 inch thick.
Thinner slices dry faster and usually produce a firmer jerky. Slightly thicker slices generally stay a little chewier.
If you have trouble making even slices, place the venison in the freezer for about 30 to 60 minutes before slicing. You want it firm, but not frozen solid.
For a more tender bite, slice across the grain. For a chewier, more traditional jerky texture, slice with the grain.
If you enjoy a thicker, heartier style of jerky, take a look at our Beef Jerky Rope for another take on that satisfying, chewy jerky texture.
Sweet and Spicy Venison Jerky Marinade
This marinade balances savory, sweet, citrus, and heat. If you prefer mild jerky, reduce or eliminate the habanero and crushed red pepper.
Ingredients
- 2 pounds lean venison, trimmed and sliced
- 1/2 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup orange juice
- 2 tablespoons grapefruit juice
- 1 to 2 cloves garlic, minced
- 1 teaspoon coarse black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper, optional
- 1 small habanero pepper, finely minced, optional
Tip: Habanero peppers can be extremely hot. Wear gloves when handling them and avoid touching your face or eyes.
How Long Should You Marinate Venison Jerky?
Place the sliced venison and marinade in a sealed container or food-safe bag and refrigerate it for at least 8 hours. For stronger flavor, let it marinate overnight.
Make sure all of the meat is coated with marinade and keep it refrigerated the entire time.
Do not reuse marinade that has been in contact with raw meat.
How to Make Venison Jerky
After marinating, remove the venison and allow excess marinade to drain. Lightly pat the strips with paper towels so they are not dripping wet.
Before dehydrating homemade venison jerky, USDA jerky safety guidance recommends heating meat to an internal temperature of 160°F before the dehydration process. Use a food thermometer to verify the temperature. After that heating step, the meat can be dried in a dehydrator maintained at approximately 130°F to 140°F.
Venison Jerky in a Dehydrator
- Trim and slice the venison approximately 1/8 to 1/4 inch thick.
- Combine the marinade ingredients.
- Marinate the venison in the refrigerator for at least 8 hours or overnight.
- Remove the venison from the marinade and drain off the excess.
- Heat the meat to an internal temperature of 160°F before dehydrating.
- Arrange the strips on dehydrator trays in a single layer without overlapping.
- Set the dehydrator between 130°F and 140°F.
- Dry until the jerky is firm and dry but still bends before beginning to crack.
Drying time will vary based on the thickness of the meat, humidity, dehydrator design, and how much moisture remains after marinating.
How to Make Venison Jerky in the Oven
If you do not have a dehydrator, you can also make deer jerky in the oven.
- Prepare and marinate the venison as described above.
- Heat the meat to an internal temperature of 160°F.
- Place the strips on wire racks set over baking sheets so air can circulate around the meat.
- Set the oven as low as it will safely operate.
- If appropriate for your oven, allow a small amount of airflow so moisture can escape.
- Check the jerky regularly and rotate trays if needed.
- Remove the jerky when it is dry and firm but still slightly flexible.
Ovens vary significantly, so use texture rather than a fixed number of hours as your final guide.
How to Make Venison Jerky in a Smoker
A smoker can add another layer of flavor to homemade venison jerky.
Use a mild wood such as apple, cherry, pecan, or hickory and avoid overwhelming the natural flavor of the venison.
Follow the same food-safety steps used for the dehydrator method, including bringing the meat to a safe internal temperature before the low-temperature drying portion of the process.
Arrange the strips so smoke and air can circulate around them, and continue drying until the jerky reaches the desired texture.
How Do You Know When Venison Jerky Is Done?
Properly dried jerky should be firm and dry on the outside but should not crumble when bent.
Allow a test piece to cool for a few minutes before judging the texture. Warm jerky often feels softer than it will once cooled.
When bent, finished jerky should generally crack slightly but not snap cleanly in half.
Common Venison Jerky Mistakes
Leaving Too Much Fat on the Meat
Venison itself is lean, but any visible fat should still be trimmed away. Fat does not dry the same way lean meat does and can shorten storage life.
Slicing the Meat Unevenly
Thin pieces can become overly dry while thick pieces are still moist. Try to keep the strips as uniform as possible.
Skipping the Refrigerated Marinade
Always marinate venison in the refrigerator rather than at room temperature.
Over-Drying the Jerky
If the jerky snaps like a cracker, it has probably gone farther than necessary. A slight bend usually gives a better texture.
Using Too Much Heat
Jerky is a drying process, not simply roasting thin strips of meat. After the meat has been heated safely, slow drying produces a better texture.
How to Store Homemade Venison Jerky
Allow the finished jerky to cool completely before storing it.
For short-term storage, keep it in a clean airtight container. Refrigeration or freezing is a good option if you plan to keep homemade jerky for a longer period.
For current recommendations on preparing and storing homemade jerky safely, refer to the USDA's guidance for jerky and food safety.
Frequently Asked Questions About Venison Jerky
Is venison jerky the same as deer jerky?
Yes. Venison commonly refers to deer meat, so venison jerky and deer jerky are generally describing the same thing.
What is the best thickness for deer jerky?
Approximately 1/8 to 1/4 inch thick works well for most homemade jerky. Thinner pieces dry faster and are usually firmer, while thicker strips remain chewier.
How long should venison jerky marinate?
At least 8 hours works well, although overnight usually produces a stronger flavor.
Can you make venison jerky without a dehydrator?
Yes. Venison jerky can also be made in an oven or smoker as long as safe meat-handling and temperature practices are followed.
How long does venison jerky take to dry?
There is no single drying time because it depends on meat thickness, appliance temperature, humidity, marinade, and airflow. Check the texture rather than relying only on time.
Should venison jerky be chewy or crispy?
That comes down to preference, but most jerky should be dry and firm while retaining some flexibility. If it snaps easily, it may be drier than necessary.
Don't Have Venison in the Freezer?
Making your own deer jerky is part of the fun, but sometimes you just want to open a bag and start eating. Ranch Hand Provisions offers a variety of jerky and wild game snacks made for hunting trips, road trips, the ranch, or just keeping something high-protein nearby.
Shop Ranch Hand Provisions Wild Game Jerky
If you're interested in another traditional high-protein meat snack, you can also learn more about our Pemmican Beef Jerky.
Food-safety note: Always follow current USDA guidance when preparing homemade meat jerky. Use a food thermometer, refrigerate meat while marinating, and use clean equipment and utensils.