Mesquite Venison Jerky Recipe


If you are not using a smoker to infuse smoke flavoring into your venison jerky recipes, there are several different liquid smoke flavors you can use. Mixing the liquid smoke concentrate with the other ingredients adds real depth of flavor. Although using a smoker to make venison jerky probably gives the meat the best natural flavor, liquid smoke products work very well.

This particular venison jerky recipe utilizes mesquite flavored liquid smoke. It also contains brown sugar to add a sweet component.

Ingredients
1 pound venison steak, cut into 1/4 inch strips
1 cup soy sauce
1/2 cup packed brown sugar
2 tablespoons Mesquite 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.

Since we are using artificial flavor to infuse the smoke into this venison jerky recipe, it would be overkill to use a smoker. If you do want to use a smoker for the venison jerky, I would eliminate the liquid smoke concentrate from the recipe. You could use mesquite wood in your smoker instead.

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

Venison Jerky Marinade

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Venison jerky marinade is the mixture you brine the meat in for 12 – 24 hours before you start the process of drying the venison. The venison jerky marinade you use to create your venison jerky recipes will directly affect the taste and flavor of the end product. You can experiment with different recipes until you find one that suits you best. Don’t be afraid to use different ingredients. Things like lemon juice, orange juice, maple syrup or honey can really add some great layers of flavor to your venison jerky recipes. I love to add new and unique flavors to my venison jerky recipes and ask my friends and family to guess what it in it.

Here are some ideas to create a great base for venison jerky marinade recipe to get you started. Use these main ingredients and add other ingredients to customize your own venison jerky recipe!

Ingredients – amounts depend on the amount of meat you are making venison jerky marinade for.

1. A sweet component like brown sugar, maple syrup, white sugar or honey
2. Black or cayenne pepper to add some heat
3. Some onion powder, garlic powder or garlic salt for another layer of flavor
4. Some lemon or orange juice to add some acidity
5. Liquid smoke, if you aren’t utilizing a smoker or a dehydrator
6. Paprika
7. Hot pepper sauce like red hot for another layer of heat
8. Worcestershire sauce, teriyaki sauce, soy sauce or a combination of the three

If you take the time to create a great tasting venison jerky marinade the result will be well worth it.

Sweet and Spicy Venison Jerky Recipe


One of my favorite combinations is creating venison jerky recipes that have a mixture of sweet and spicy ingredients. Mixing sweet flavors like maple syrup, brown sugar or honey with hot flavors like cayenne pepper, or black pepper creates venison jerky recipes with a little sweet and a little heat. When you are making venison jerky recipes, there is no rule book. I like to experiment with small batches of venison jerky so if it doesn’t turn out very well, I don’t waste much meat or ingredients. Here is a sweet and spicy venison jerky recipe that is easy to make and tastes great!

Ingredients
1 lb. of venison (steak works great)
1/2 cup brown sugar
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon lemon juice
3 tablespoons liquid smoke
1 teaspoon paprika
1 teaspoon hot pepper sauce
1/2 cup worcestershire sauce
1/2 cup teriyaki sauce
1/3 cup soy sauce

This particular sweet and spicy venison jerky recipes uses brown sugar, but you can experiment with other sweet components like maple syrup or honey.

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.

Spicy Venison Jerky Recipe

This is a venison jerky recipe that is packed with heat. You can experiment with the amounts of cayenne pepper and regular pepper to create the perfect venison jerky. This venison jerky recipe is a little too hot for my taste, but many friends and family members love it. Play around with the recipe and find what works best!

Ingredients
1 1/2 lb. of venison (steak cuts work great)
1/2 Teaspoon garlic powder
1/2 Teaspoon pepper
1/2 Teaspoon cayenne pepper
1/2 Teaspoon salt
1/2 Teaspoon onion powder
1 Teaspoon liquid smoke
1/4 cup soy sauce
1 Tablespoon steak sauce
1 Tablespoon of worcestershire sauce

Use the same instructions listed below like several other recipes. This works great and allows you to use your 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 over 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.

Teriyaki Venison Jerky Recipe

Teriyaki gives venison great flavor. This is one of my favorite venison jerky recipes. It was originally a beef jerky recipe, but I prefer to use venison.

5 lbs venison steak
2 cups Worcestershire sauce
1 1/2 cups Kikkoman Teriyaki Marinade & Sauce
3 teaspoons liquid smoke
1 cup soy sauce
4 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cayenne powder
4 teaspoons black pepper
1 tablespoon sea salt
1 1/4 tablespoons red pepper flakes
4 tablespoons brown sugar
2 tablespoons honey
1 tablespoon maple syrup
3 skewers
Aluminum foil

It works best to freeze the venison steak on a baking sheet for about 20 minutes. It makes it easier to work with.
Mix together all of the ingredients for this venison jerky recipe in large bowl and whisk them until blended well. If the venison is more than one inch thick, slice the pieces to make them all equal. Slice the venison between 1/8 – 1/ 4 inch thick slices. Place the venison steak pieces into ingredients and make sure it is covered with the marinade. 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 over 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 over 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 tot 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.

Easy Venison Jerky Marinade

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This is a venison jerky marinade that is easy to prepare and tastes fantastic. This is one of my favorite wet brine venison jerky recipes.

Ingredients

2 pounds lean ground venison
2 1/2 teaspoons salt
2 teaspoons mono sodium glutamate – MSG
1 teaspoons hot pepper sauce
2 teaspoons sugar-based curing mixture
1 1/2 teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
1/2 teaspoon pepper

Venison Jerky Marinade Recipe Instructions

Combine ground venison, salt, msg, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper in a large bowl and mix thoroughly. Cover with saran wrap and refrigerate the venison jerky mixture for 2 hours.

Using a food dehydrator line all of the trays with saran wrap. Gently pat the meat mixture into thin layers on the trays. Using the dehydrator instructions, dry the meat. Once the venison jerky is firm after 2 hours, remove it from the saran wrap and cut the venison jerky into strips and continue to dry the meat in the dehydrator until the meat is done drying, about 5 to 10 hours total depending on the type of dehydrator you are using to make the venison jerky recipe.

When the venison jerky recipe is complete, wipe any excess grease from the venison jerky strips and store in a glass jar or container. Storing in the refrigerator will help to jeep the venison jerky fresh.

Simple Venison Jerky Recipe

This is a simple venison jerky recipe that can be done using a food dehydrator if you have one or in your oven. You can adjust the ingredient amounts to make as much as you need. I often make a small batch and save the venison jerky marinade for future venison jerky recipes.

Ingredients

1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/2 teaspoon salt

Venison Jerky Recipe Instructions

Cut the meat into 1 inch wide and 1/8 inch thick pieces. I use a large freezer bag to combine the
soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Put the meat in the bag and seal it tightly. Refrigerate the bag overnight and flip it occasionally, to mix up the marinade and evenly cover the meat.

If you decide to use your oven to make the venison jerky, preheat to 160 degrees F (70 degrees C). I would place a pan on the bottom or line it with foil to catch any of the run off.

Place seasoned venison jerky strips on a rack so that they do not touch each other, and cook for 6 to 8 hours in the oven, or until desired consistency is achieved.

I also mentioned you can use a dehydrator for this venison jerky recipe. Please follow the manufacturers recommendations if you use that method to dry the venison.