Submitted Recipes: Venison Jerky

If you have a favorite jerky recipe you'd like to share on Bass Pro 1Source, email it to community@basspro.com. Photos are also welcome!

photo by Arlin Crane, Allrecipes

Whitetail Deer Jerky

Posted By: Kirk Snyder

Ingredients

• 4 1/2 pounds lean venison 
• 2/3 cup brown sugar
• black pepper 
• 1 cup curing salt 
• 2/3 cup liquid smoke

Directions

Fillet meat into strips. Mix all ingredients together well. Add enough cold water to cover and let stand in refrigerator for 12 hours stirring twice. Drain on paper towel. Sprinkle each piece with pepper. Let drip for 1 hour and dry in 125 to 140 degree oven for 12 hours. Refrigerate. E-mail me when your done and tell me how it tastes. Eat well!!!!

photo by Mr. Hippie, Allrecipes

Teriyaki Venison

Posted By: Shawn Shawn

Ingredients

• Venison Chopps  
• 1 Green Pepper  
• 1 Yellow Onion  
• 1 Mushroom
• As much Teriyaki as you want

Directions

Cut up Venison into cubes. Fry onion, green pepper, and mushroom in pan with butter untill almost cooked. Add in venison and let cook for 1 minute. Add salt Pepper etc. Then add Terriaki sauce and let simmer with lid on top over medium heat until liquid is gone. Eat up. 

photo by TNociti, Allrecipes

Deer Jerky Frank's Style

Posted By: Frank Loya 

Ingredients

• 3 Pounds of meat sliced 1/8 to 1/4 thick
• 1/2 cup Worchestire sauce  
• 1/4 cup Soy sauce  
• 1/4 cup Dale's sauce  
• 1/4 cup Water  
• 12 drops Liquid Smoke  
• 1 Tablespoon Black Pepper (more for hotter)  
• 1/2 teaspoon Lemon Pepper (optional)  
• 1 teaspoon Lawson's powered meat tenderizer  
• 1/2 teaspoon Garlic Salt  
• 1/2 teaspoon Crushed Red Peppers
• 1/2 teaspoon Everglades Seasoning  

Directions

Mix all ingredients and marinate in refrigerator sealed for 8 to 12 hrs. Place in dehydrator until dried.

Chef Charlie Palmer's Venison Jerky photo The Meat Eater

Venison Jerky

Posted By: Nicole Griffith 

Ingredients

• 4 lbs. ground venison  
• 1 1/2 tsp. quick salt  
• 3 T. salt  
• 2 tsp. black pepper  
• 2 tsp. garlic powder  
• 1/2 tsp. cayenne pepper  
• 1 1/2 tsp. ground cardamon  
• 1 tsp. marjoram
• 2 tsp. Accent (MSG)  
• 1 oz. liquid smoke  
• 1 oz. water  
• 1 oz. vinegar

Directions

Mix quick salt, salt, black pepper, garlic powder, cayenne pepper, cardamon, marjoram and Accent together. Mix this with the ground meat. Roll this meat mixture between 2 sheets of waxed paper to 1/4" thick. Cover cookie sheet with foil and place meat on cookie sheet after removing from waxed paper. Mix liquid smoke, water, and vinegar — brush this on meat. Bake on lowest setting of oven for 3-4 hours with door of oven slightly open. Turn meat over about 1 time each hour while drying. Cookie sheets can be stacked criss-crossed in oven for drying a large quantity of meat. After the meat is dry, cut into 1" wide strips. Store in a tightly covered container.

photo credit The Kitchen

Gary's Venison Jerky

Posted By: Gary Makely  

Ingredients

• 8 lbs. Venison  
• 1 recipe Marinade (below)
• 1 recipe Seasoning Powder (below)

Marinade:

• 1 1/2 cups Water or Wine (Burgundy)  
• 1 Cup Soy Sauce  
• 1/2 Cup Hienz 57 Sauce  
• 1 Cup A-1 Sauce  
• 1/4 Cup Liquid Smoke  
• 1/2-1 Cup Hot Sauce (Durkee's Red Hot)  
• 1/4 Cup Worchester Sauce  
• 1/4 Cup Prepared Yellow Mustard  
• 1/4 Cup Lemon Juice  
• 1/4 Cup Salt  

Seasoning Powder:

• 4-8 Tbs Ground Black Pepper  
• 4-8 Tbs Ground Red Pepper  
• 1 Tbs Ground Mustard  
• 2 Tbs Garlic Powder  
• 2 Tbs Onion Powder  
• 4 Tbs Wasabi Powder

Directions

Process the Venison — Use only quality low fat cuts of venison (not scraps). Cut the venison into strips approximately 1/4" thick, 1" wide and 6" long. Make sure to remove all sinew, fat and membranes from the meat. This is very important and will make a significant difference in the quality of the jerky.  

Make the Marinade — To make the marinade, combine the following ingredients and mix well.  

• 1 1/2 Cups Water or Wine (Burgundy)  
• 1 Cup Soy Sauce  
• 1/2 Cup Hienz 57 Sauce  
• 1 Cup A-1 Sauce  
• 1/4 Cup Liquid Smoke  
• 1/2-1 Cup Hot Sauce (Durkee's Red Hot)  
• 1/4 Cup Worchester Sauce  
• 1/4 Cup Prepared Yellow Mustard  
• 1/4 Cup Lemon Juice  
• 1/4 Cup Salt  

Make the Seasoning Powder — To make the Seasoning powder, Combine the following ingredients and mix well. 

• 4-8 Tbs Ground Black Pepper  
• 4-8 Tbs Ground Red Pepper  
• 1 Tbs Ground Mustard  
• 2 Tbs Garlic Powder
• 2 Tbs Onion Powder  
• 4 Tbs Wasabi Powder (optional)   Note: this is also an excellant seasoning for the grill!  

Make the Jerky — Pour the marinade over the venison strips and mix, ensuring that all of the venison strips are thoroughly coated with the marinade. Cover the container and place it in the refrigerator.

• Allow the venison to marinate for 3 or 4 days stirring at least twice daily.
• Place the venison strips in the dehydrator making sure that the pieces do not touch.
• Fill a shaker type bottle (a large salt/pepper shaker or an empty spice bottle works well for this) with the seasoning mixture and season the strips by liberally sprinkling the seasoning mixture over them (the more you sprinle, the spicier it gets).
• Place the trays in the dehydrator and dry for approximately 24 hours (until leathery).
  This recipe fills 8 - 10 dehydrator trays. The time and number of trays will vary with different dehydrators.  

Recipe Variations:

• Add 1/2 Cup honey or brown sugar to the marinade.  
• Add 1/2 to 1 Cup Horseradish to the marinade. 
• Replace the Water/Burgundy with Pineapple Juice or your favorite dry red wine.  
• Replace the Prepared Yellow Mustard with your favorite Spicy/Specialty Mustard.  
• Replace the venison with your favorite lean cut of beef (round works well).  
• Replace the worchester sauce with teraki sauce

photo credit Allergy Free Alaska

ALL OUT Deer Jerky

Posted By: Trey Burton  

Ingredients

• 5 pounds lean venison
• Carl's Wild Game Seasoning  
• Bad Biron's Butt Rub
• 8 oz. Dale's Steak Marinade
• 8 oz. Water 
• 4 oz. Worcestershire Sauce
  
  Mix and place jerkey strips into marinade. This amount will do enough jerky to fill 6 dehydrator trays.

• Allow meat to marinade 24 to 36 hours, stirring twice a day.
• Place jerkey to trays with 1/4 spacing between strips.
• Sprinkle Carl's Wild Game Seasoning and/or Bad Biron's Butt Rub according to your spice preference.
• Allow 6 to 12 hours drying time.
• Pull jerky when moisture is almost completely gone. place in zip lock bags and place in refridgerator. This will finish curing the meat.
  
  For burger used in jerky shooter. Fill container with burger and pour marinade sparingly. To much will make the burger to thin to work with. Stir 3 to 5 times a day for 2 to 3 days. Enjoy, your friends will eat this till your ALL OUT!