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.

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 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.

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!

Jack Daniels Venison Jerky Recipe

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.

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.

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!