Smoked or Oven-Baked Venison Jerky

Smoked or Oven-Baked Venison Jerky

Venison jerky is a fantastic way to enjoy lean game meat with a smoky, savory punch. It’s an ideal snack for outdoor adventures, tailgates, or anytime you want a high-protein bite with great flavor. This recipe brings out the best of venison, with a balanced marinade that enhances the natural richness of the meat. With the option to prepare it in a smoker or oven, you can make it anytime, even without outdoor cooking equipment.

Recipe

Ingredients:

• 2 pounds venison, sliced thinly (1/8 to 1/4 inch thick, against the grain)
• 1/2 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons brown sugar (omit for sugar-free)
• 1 tablespoon apple cider vinegar
• 1 tablespoon cracked black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (adjust for spice level)
• 1/2 teaspoon Sweet Heat Rub (optional, for added flavor)

Instructions:

1. Prepare the Marinade

In a large bowl, combine soy sauce, Worcestershire sauce, brown sugar, apple cider vinegar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes. Stir well.

2. Marinate the Venison

Add venison slices to the marinade, ensuring each piece is well-coated.

Cover and refrigerate for 8-12 hours, or overnight.

3. Prepare for Smoking/Oven

Smoker: Preheat to 160°F-175°F with hickory, applewood, or oak chips.

Oven: Preheat to 175°F. Place a rack over a baking sheet to catch drippings.

4. Dry the Jerky

Remove venison from the marinade and pat dry with paper towels to remove excess moisture.

5. Cook the Jerky

Smoker: Lay venison slices on the grate without overlapping.

Oven: Place slices on the oven rack or on a baking rack set over a baking sheet.

6. Finish and Store

Smoke or bake the jerky for 2-4 hours, until dry but flexible.

Cool completely, then store in an airtight container in the fridge for up to two weeks.

Grilling Tips

 To achieve even thin slices, partially freeze the venison before slicing.

• Apply olive oil to the rack or grate to help prevent sticking.
• If using the oven, keep the door slightly ajar to allow moisture to escape for better drying.

Extra Flavor & Pairing Ideas

• Add a pinch of cayenne pepper to the marinade for extra heat.
• Pair with smoked nuts and cheese for a DIY charcuterie board, or enjoy with your favorite cold beverage.

FAQ

How do I know when the jerky is done?

It should be dry and flexible but not crumbly. The jerky is ready when it bends without breaking.

Can I make jerky with other meats?

Yes, this recipe works well with beef, elk, or even bison. Just ensure the slices are thin and lean.

How long will homemade jerky last?

In the fridge, it can last up to two weeks. For longer storage, freeze it for up to three months.

Try this recipe and let us know how it turns out! Share your creations on social media, tag us, and enjoy your new go-to jerky snack for adventures and family gatherings.

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