Cajun Venison Jerky Recipe

How about a venison jerky recipe with a Cajun twist!  By adding some common ingredients to this venison you can make jerky that tastes like it came right from the bayou.

Ingredients:
5-10 Pounds of Venison
1 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup teriyaki sauce
3 cups water
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp powdered crab/shrimp boil
1 tbsp liquid smoke

Combine all the ingredients for venison jerky recipe in a large bowl. Cut the of venison into 1/8-1/4 inch thick strips. Cover the bowl with saran, marinate the venison for 12 to 24 hours in the fridge. You can mix the venison in the marinade periodically to make sure it is distributed properly.

Make the venison jerky using your favorite method. Utilizing an oven at low temp or a traditional food dehydrator for making jerky both work great for this recipe.

This is a great video that shows you how to make beef jerky in the oven at home, but this same method can be used for making venison jerky using the recipe above.

Black Pepper Venison Jerky Recipe

This venison jerky recipe adds a double dose of black pepper to add some added heat. Add in some beer, soy sauce and some Worcestershire and you have yourself a winning combination of flavor. How can you go wrong with these listed ingredients. Add or subtract pepper depending on how peppery or hot you like the flavor. When making venison jerky recipes, never be afraid to experiment with flavors and ingredient amounts. Add in more or less of each of the items listed for the venison jerky recipe.

Ingredients:
2 pounds of venison steak slice into 1/4 inch strips
3 cups of beer, amber or lager depending on which flavor you like
2 cups soy sauce
1/2 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 additional tablespoons black pepper to distribute on the meat to taste

Combine the venison jerky recipe ingredients in a large bowl. Add in 2 tablespoons of the pepper into the marinade. Keep the other 2 to put on the meat before you dry it. Cover the bowl with saran, marinate the venison for 12 to 24 hours in the fridge. You can mix the venison in the marinade periodically to make sure it is distributed properly.

Take the venison out of the fridge. Sprinkle more of the pepper onto the meat depending on how much you like. Dry the venison jerky using your favorite drying method. You can dry this venison jerky recipe in the oven or by using a dehydrator.

Thai Venison Jerky Recipe

Experimenting with different ingredients when making a venison jerky recipe can create venison jerky that is tasty and flavorful on many levels. This Thai inspired recipe is one that can be used when making either a beef jerky or venison jerky recipe. Like many of the venison jerky recipes I create, I typically use my conventional oven to dry the venison after marinating for 12 – 24 hours.

Ingredients:
3 pounds of venison steak slice into 1/4 inch strips
1/2 cup honey
5 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons ground coriander

Mix all of the venison jerky recipe ingredients listed above in a bowl and combine with the sliced meat. To infuse the venison properly, marinate for 12-24 hours. Mix the meat in the marinade mixture periodically to ensure it is coated properly.

Remove the venison coated with the marinade from the refrigerator and pull each strip out placing it either in your jerky dehydrator or on a cookie sheet lined with tin foil if you choose to use the oven drying method. Let the meat sit out for 30 minutes or so to bring it up to room temperature.

Preheat the oven to between 150 and 170 degrees. All ovens vary in temperature a little bit, so when making a venison jerky recipe, you may have to experiment so you don’t cook the meat. You want to dry it slowly, not cook it.

Place the venison in the oven and dry it for 5-6 hours. Again, this time may vary depending on many factors. Experiment to get it just right. You can also experiment with turning the venison jerky strips on the cookie sheet periodically.

Maple Sage Venison Jerky Recipe

This is another favorite venison jerky recipe that adds in sage with maple syrup to give the venison jerky a unique flavor. This venison jerky recipe always reminds me of sausage in a way due to the sage.

Ingredients:
2 pounds of venison steak sliced into 1/4 inch strips
2 Tablespoons of apple cider vinegar
2 Tablespoons of maple syrup
1 Tablespoon dried sage
1 Tablespoon sea salt
2 Tablespoons warm water
Ground black pepper to taste depending on how hot you like it

Mix the ingredients together in a bowl and add in the venison strips. Marinate the venison jerky for 1 to 2 hours in the fridge. Stir the venison in the marinade every half hour or so to make sure it is evenly distributed.

Take the venison out of the marinade and place into your dehydrator and dry the venison jerky using the manufactures instructions.

Once the venison jerky recipe is complete, place the finished venison jerky in food storage bags to lock in the freshness.

Feel free to use your own variations of this venison jerky recipe. Experiment with different amounts of each ingredient to get the flavor exactly right.

Maple Syrup Venison Jerky Recipe

This is a delicious venison jerky recipe that uses maple syrup to infuse a sweet flavor into the venison jerky. Don’t cheap out, use real maple syrup for this venison jerky recipe, not that cheap stuff you buy in the supermarket.

Ingredients:
3 pounds of venison steak sliced into 1/4 inch strips
1 Cup Soy Sauce
1/4 Cup Maple Syrup (Real deal maple syrup)
4 Cloves Garlic (or 4 tablespoons garlic powder)
4-6 Tablespoons of course black pepper
3/4 Cup Water

Combine the ingredients and marinate the venison jerky for 12-24 hours in the refrigerator. Dry the venison jerky using your favorite method. If you haven’t bought a dehydrator, do yourself a favor and get one. They make the process of making venison jerky recipes a lot easier.

Here are three choices of jerky dehydrators I found on Amazon. One is a cheaper priced model, one is a medium priced one and the third is the Cadillac version.

Nesco FD-60 Snackmaster Express 4-Tray Food Dehydrator

Nesco FD-1040 1000-watt Gardenmaster Food Dehydrator

Excalibur 3926TB Excalibur 3926TB Food Dehydrator

Good luck making your venison jerky and have fun!

Low Sodium Venison Jerky Recipe

Looking for a great venison jerky recipe with a little less salt and still great flavor, well than this recipe is for you. I like to experiment with my venison jerky recipes and found that by cutting the salt in this preparation and adding in a few high quality ingredients, you can create a great end product and stay on the healthier side.

Ingredients:
3 pounds of venison steak
1/2 cup of water
1 teaspoon of liquid smoke
1 teaspoon of pepper
1 teaspoon of cayenne
1 teaspoon of garlic
1 teaspoon of chili powder
1 teaspoon of onion powder
4 tablespoons of reduced sodium salt

Directions:
Slice the venison into 1/4″ thick strips. Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours.

Pull the venison from the fridge and use a paper towel to pat the pieces dry. Place the pieces on the skewers leaving space between each piece. Hang the skewers with the venison pieces across the oven rack. On the rack directly under neath, use either a baking sheet or foil to catch any of the grease that will drip down.

Preheat the oven to 170 degrees. This is a low and slow cooking process. Leave the door open just a bit. This process doesn’t cook the venison, it simply dries it into jerky. Leave the venison in the oven for 5-6 hours. check it periodically to make sure it isn’t cooking/sizzling. We just want to dry the venison not cook it.

After they are finished, remove them from the oven and let them cool for 10 minutes. Remove the venison jerky from the skewers and store them in a glass jar or ziploc bags to stay fresh so you can enjoy.

Although this venison jerky recipe uses a little less salt, the result tastes great!

Jack Daniels Venison Jerky Recipe

jack-daniels-venison-jerky
I like to include whiskey in venison jerky recipes to give them an added kick. With this venison jerky recipe we include some whiskey to add another layer of flavor. Most of the alcohol in the whiskey cooks off during the process leaving just the flavor. You can experiment with how much of the whiskey you include in your own venison jerky recipes. You may want to use a little more or less.

Ingredients:
1 pound venison steak, cut into 1/4 inch strips
1 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons Jack Daniels Whiskey
1 tablespoon ground paprika
3 cloves garlic minced
1/4 teaspoon salt

Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours.

Like many of the other venison jerky recipes from the site, I used the following method to make the venison jerky in my home oven.

For this venison jerky recipe, I use the following tried and true drying method that utilizes my home oven.

Pull the venison from the fridge and use a paper towel to pat the pieces dry. Place the pieces on the skewers leaving space between each piece. Hang the skewers with the venison pieces across the oven rack. On the rack directly under neath, use either a baking sheet or foil to catch any of the grease that will drip down.

Preheat the oven to 170 degrees. This is a low and slow cooking process. Leave the door open just a bit. This process doesn’t cook the venison, it simply dries it into jerky. Leave the venison in the oven for 5-6 hours. check it periodically to make sure it isn’t cooking/sizzling. We just want to dry the venison not cook it.

After they are finished, remove them from the oven and let them cool for 10 minutes. Remove the venison jerky from the skewers and store them in a glass jar or ziploc bags to stay fresh so you can enjoy.

Although this venison jerky recipe uses jack daniels, use the whiskey of your choice. Experiment with the amount you use to get the perfect flavor you desire. Good luck and have fun!

Hawaiian Venison Jerky Recipe

This is a great venison jerky recipe that provides a little island flavor. Ingredients like soy sauce, garlic and ginger give this venison jerky recipe a unique and delicious taste.

Ingredients:
2 pounds venison steak cut into 1/4 inch strips
3/4 cup of soy sauce
2 tablespoons salt
1 1/2 tablespoons sugar
1 minced garlic clove
1 piece of minced ginger

I like to add one crushed red chili pepper to give this venison jerky recipe a little kick!

Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours and use your favorite jerky drying method!

Hickory Venison Jerky Recipe


This is another venison jerky recipe that utilizes liquid smoke to infuse flavor into your venison jerky. This is similar to the mesquite venison jerky recipe we listed a while back. If you don’t have access to a smoker to make venison jerky, this is a great alternative. If you do have a smoker, you can omit the liquid smoke concentrate from this recipe and put hickory chips in your smoker and start the venison jerky there. Once you smoke the venison jerky you can move it to your oven or dehydrator to finish the process.

This recipe uses hickory flavored liquid smoke concentrate to give your venison jerky another layer of flavor. If you like it to have a sweet component you can add in brown sugar as listed below. If not, simply omit that from the recipe.

Ingredients
1 pound venison steak, cut into 1/4 inch strips
1 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons hickory flavored liquid smoke concentrate

1 tablespoon ground paprika
3 cloves garlic minced
1/4 teaspoon salt

Add all of the ingredients together in a large bowl and add in the venison steak. Marinate the venison for 12-24 hours and use your favorite jerky drying method.

Although this venison jerky recipe uses hickory for the smoke flavoring, there are several other options available, like mesquite for example. Have fun with it and experiment with different flavoring options.

Best Way to Make Venison Jerky

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The best way to make venison jerky recipes is purely preference. You can use recipes from this site or others around the web, mix up the ingredients and use your own home oven to dry the venison. I have made venison jerky in a oven dozens of times and once you dial in the cooking time and temperature for the oven, it works great. The important thing is not to cook the venison jerky too quickly. The process making venison jerky is more about drying the meat, not cooking the meat. You may want to utilize a food dehydrator like the one in this article from the site.

Some Great Venison Jerky Recipes to get you started:
Ground Venison Jerky Recipe
Mesquite Venison Jerky Recipe
Sweet and Spicy Venison Jerky Recipe
Teriyaki Venison Jerky Recipe

While the oven method works great for venison steak strips, making venison jerky in a dehydrator seems to work best when using ground venison meat. You can mix the meat up, use a jerky cannon if you have one and place the meat on the dehydrator trays. The good thing about using a food dehydrator to make venison jerky is you can set it and forget it. Follow the manufacturers instructions for cooking time and what temperature to use and you will be off and running.

The best method I have found is to start the venison jerky in a smoker to infuse another layer of flavor. If the venison jerky recipe calls for liquid smoke, and I am making venison jerky in a smoker, I typically omit that ingredient and rely on the wood chips I am using to give it flavor. I use venison steak for this process. I choose one of my favorite venison jerky recipes, mix the ingredients, marinate the meat, start it on a low temp in the smoker for a few hours, and then transfer the smoked venison jerky to either the oven or to a dehydrator to finish the drying process. Obviously this method is time consuming, but I can tell you, it creates the best venison jerky I have had to date.

Whatever method you choose to make venison jerky, just remember to have fun with it. Experiment with both ingredients and the cooking/drying process and enjoy the results!