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.
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.
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.
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.
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.
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!
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
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.