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

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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.

Venison Jerky Dehydrator


One of the best was to make venison jerky recipes is to use a venison jerky dehydrator. Although other methods can be used to make venison jerky, a venison jerky dehydrator works the best. Excalibur makes some of the highest quality dehydrators out there. The Excalibur 3926TB Food Dehydrator is the Cadillac of venison jerky dehydrators for making venison jerky recipes. This thing is a monster. It has a 9 trays for making a large batch of venison jerky which is a whopping 15 square feet of drying space. Other features include a built in on/off switch, adjustable thermostat and a convenient 26 hour timer. This thing was made to make awesome venison jerky recipes at home.

Easy Venison Jerky Marinade

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This is a venison jerky marinade that is easy to prepare and tastes fantastic. This is one of my favorite wet brine venison jerky recipes.

Ingredients

2 pounds lean ground venison
2 1/2 teaspoons salt
2 teaspoons mono sodium glutamate – MSG
1 teaspoons hot pepper sauce
2 teaspoons sugar-based curing mixture
1 1/2 teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
1/2 teaspoon pepper

Venison Jerky Marinade Recipe Instructions

Combine ground venison, salt, msg, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper in a large bowl and mix thoroughly. Cover with saran wrap and refrigerate the venison jerky mixture for 2 hours.

Using a food dehydrator line all of the trays with saran wrap. Gently pat the meat mixture into thin layers on the trays. Using the dehydrator instructions, dry the meat. Once the venison jerky is firm after 2 hours, remove it from the saran wrap and cut the venison jerky into strips and continue to dry the meat in the dehydrator until the meat is done drying, about 5 to 10 hours total depending on the type of dehydrator you are using to make the venison jerky recipe.

When the venison jerky recipe is complete, wipe any excess grease from the venison jerky strips and store in a glass jar or container. Storing in the refrigerator will help to jeep the venison jerky fresh.