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.

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.

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!

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.