Making Venison Jerky – A Great Starter Kit


This is a great kit to get you started making venison jerky recipes in your own home. Making venison jerky is a fun family project that you can do with utilizing a few tools to make life easier and using your home oven. Making venison jerky in your oven saves you from having to purchase a dehydrator or smoker. Using your oven to make venison jerky can work just as well with a few simple tips. Although you can place your venison jerky on a cookie sheet to dry, purchasing some drying racks can make the process easier and produce a better result. The Prago Original Jerky Kit in particular contains a drying rack and a jerky cannon for making the ground venison jerky variety. Although I prefer using steak strips to make venison jerky, many people prefer the ground venison variety.

What comes with the kit
4 stainless steel precision jerky attachments
1 3-tier, nonstick oven drying rack with baking tray
1 Jerky funnel and stomper
1 Original flavor jerky seasoning kit
1 Easy cleaning brush set

Some tips to making venison jerky in your oven
1. Set the oven to a low temperature, 170 degrees or less so you effectively dry the venison and don’t cook it.
2. Leave the oven door cracked open a bit on the hinge to prevent the oven from heating up too much.
3. Be patient and dry the venison slowly. If it appears to be cooking/sizzling too much, turn down the temperature
4. Make small batches until you perfect a method so you don’t wasted meat or ingredients if your venison jerky recipes don’t turn out as expected.

This is a great kit to get you started making venison jerky recipes. There is no exact science on how to make venison jerky. Have fun with it, include your family in the process, and experiment with different methods and ingredients to find out what works best and what flavors and consistencies you prefer.

Ground Venison Jerky Recipe


Although I prefer strips version of venison jerky recipes, some people like making the ground venison jerky method. This creates a venison meat mixture which you can press out by hand or utilize a jerky cannon to squeeze out the meat onto your food dehydrator. This venison jerky recipe method seems to work best with a food dehydrator as opposed to making it in a smoker or oven. Here is a simple ground venison jerky recipe you to get you started. This is a good base ground venison jerky recipe I have used many times, but you can always add or omit ingredients as you see fit to get the texture and flavoring you prefer.

Ingredients
5 pounds of ground venison
8 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon msg

Mix together all of the ingredients in a bowl.

Add a little more or less of the salt, pepper, cayenne and garlic powder to suit your taste. For a sweeter version of this ground venison jerky recipe, you can also add brown sugar, honey or maple syrup. For a smokey flavor, add in some liquid smoke.

Once you get the ingredients mixed together you can either use wax paper to roll out the meat mixture, or do yourself a favor and buy a jerky cannon which works best in my opinion. Either method to squeeze out the venison jerky mixture works, it just makes things easier with the jerky cannon.

Use the manufacturers instructions on the dehydrator to dry the meat. If you do decide to make venison jerky in your oven, simply place the ground venison strips on a cookie sheet and bake on 170 degrees for 3-4 hours. I would recommend leaving the oven door cracked and check it regularly so you don’t cook the meat too fast. We want to dry it more than cook it.

Once done, store the venison jerky in a ziploc bag or sealed container to help it from drying out too much.

Hope you can use this ground venison jerky recipe as a good jumping off point and do some experimenting to make it your own.

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

venisonjerkymarinade-2
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.

Venison Jerky Recipes Nutrition

Venison is one of the most lean meats available. It is also packed with protein. Using this meat to make venison jerky recipes creates a tasty snack and depending on the ingredients you use, a very healthy one. Best part is, if you eliminate sweet components when making your venison jerky recipes, it will remain carb free for anyone on an Atkins or Ketogenic type diet.

Nutritional Info of Venison – Meat only without ingredients

Ground Venison for Jerky (Numbers based on cooked/dried meat)
Serving Size – 3 ounces
Calories – 134
Fat – 6 grams
Carbs – 0 grams
Protein – 18.5 grams

Venison Steak for Jerky (Numbers based on cooked/dried meat)
Serving Size – 3 ounces
Calories – 77.5
Fat – 1 gram
Carbs – 0 grams
Protein – 16 grams

You will need to add the ingredients you use to find the exact calories in venison jerky. If you stick to mostly spices like salt and pepper to complete your venison jerky recipes, these values won’t change very much. Ingredients like sugar and molasses however, will change the nutritional value of the venison jerky recipes you use or create.

Venison jerky is an easy to make snack that you can carry with you. It tastes great, can be preserved for long periods of time and satisfies hungry. I am not into sweets, so I am less likely to grab a candy bar for a snack and more likely to grab something more savory like venison jerky. Whether you are buying commercially made venison jerky, or making venison jerky recipes of your own, it makes a great portable, satisfying snack!

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.

Making Venison Jerky With a Jerky Cannon

A jerky cannon can be a useful piece of hardware when making venison jerky recipes. You would use a jerky cannon for the ground venison type of jerky. When using venison steak for jerky, it would make no sense to use this device. A jerky cannon kind of looks like a caulk gun, only all one piece.

You can make a homemade jerky cannon by trimming a hole in the bottom of a freezer bag and squeezing the ground mixture through, but it doesn’t work the best. Same idea as using a bag for frosting, but you may find due to the heavy nature of the meat mixture, the bag might not be sturdy enough to hold up.

How to make venison jerky with a jerky cannon.

1. Choose a ground venison jerky recipe
2. Mix together the ingredients
3. Place the venison jerky mixture into the jerky cannon following the manufacturers instructions
4. Using the trigger, squeeze the venison jerky mixture onto the trays of the dehydrator
5. Dehydrate the venison jerky recipe
6. Once it is done, remove the venison jerky and enjoy!

Sites like amazon have a few jerky cannons listed for sale. Like everything else in life, you get what you pay for. If you buy a cheaper plastic model, it may not last as long. One model in particular is the LEM Products Jerky Cannon. This model works great for squeezing ground venison jerky into strips for drying.

Although you can use other methods to make venison jerky recipes without the need for a jerky cannon, when making the ground meat variety, it will certainly make your life much easier. Either way, just remember to have fun with it and experiment.

Venison Jerky in a Smoker

There are many ways to create high quality venison jerky at home. One great way is to use a smoker. A smoker can be set on an low temperature to dry the meat low and slow. Most venison jerky recipes utilize this method. When making jerky, you don’t want to cook the meat necessarily, you want to dry the meat. I recently purchased a Camp Chef Smoke Vault smoker from Amazon.com. I have made several batches of venison jerky and it works great. You can use any of the venison jerky recipes on the site, or even experiment and come up with your own. By using a smoker, you can infuse smoke flavor into the venison jerky. Typically you use some type of marinade for the venison, but smoking adds another layer of flavor.

How to make venison jerky in a smoker:
1. Choose one of your favorite venison jerky recipes
2. Follow the steps to create a marinade for the venison
3. Marinate the venison for 12-24 hours and store in the fridge
4. Dry the venison in the smoker on a low temperature (150 degrees)
5. Flip the venison strips periodically
6. Be patient, this process can take 12 hours, but it is worth it!
7. Remove the venison jerky and store in resealable containers to preserve and 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.