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.

Maple Sage Venison Jerky Recipe

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.

Ingredients:
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.

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

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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!

Hickory Venison Jerky Recipe


This is another venison jerky recipe that utilizes liquid smoke to infuse flavor into your venison jerky. This is similar to the mesquite venison jerky recipe we listed a while back. If you don’t have access to a smoker to make venison jerky, this is a great alternative. If you do have a smoker, you can omit the liquid smoke concentrate from this recipe and put hickory chips in your smoker and start the venison jerky there. Once you smoke the venison jerky you can move it to your oven or dehydrator to finish the process.

This recipe uses hickory flavored liquid smoke concentrate to give your venison jerky another layer of flavor. If you like it to have a sweet component you can add in brown sugar as listed below. If not, simply omit that from the recipe.

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

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

Best Way to Make Venison Jerky

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The best way to make venison jerky recipes is purely preference. You can use recipes from this site or others around the web, mix up the ingredients and use your own home oven to dry the venison. I have made venison jerky in a oven dozens of times and once you dial in the cooking time and temperature for the oven, it works great. The important thing is not to cook the venison jerky too quickly. The process making venison jerky is more about drying the meat, not cooking the meat. You may want to utilize a food dehydrator like the one in this article from the site.

Some Great Venison Jerky Recipes to get you started:
Ground Venison Jerky Recipe
Mesquite Venison Jerky Recipe
Sweet and Spicy Venison Jerky Recipe
Teriyaki Venison Jerky Recipe

While the oven method works great for venison steak strips, making venison jerky in a dehydrator seems to work best when using ground venison meat. You can mix the meat up, use a jerky cannon if you have one and place the meat on the dehydrator trays. The good thing about using a food dehydrator to make venison jerky is you can set it and forget it. Follow the manufacturers instructions for cooking time and what temperature to use and you will be off and running.

The best method I have found is to start the venison jerky in a smoker to infuse another layer of flavor. If the venison jerky recipe calls for liquid smoke, and I am making venison jerky in a smoker, I typically omit that ingredient and rely on the wood chips I am using to give it flavor. I use venison steak for this process. I choose one of my favorite venison jerky recipes, mix the ingredients, marinate the meat, start it on a low temp in the smoker for a few hours, and then transfer the smoked venison jerky to either the oven or to a dehydrator to finish the drying process. Obviously this method is time consuming, but I can tell you, it creates the best venison jerky I have had to date.

Whatever method you choose to make venison jerky, just remember to have fun with it. Experiment with both ingredients and the cooking/drying process and enjoy the results!

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.