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
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.