Hoosier State Deer Jerky
A classic Midwestern venison jerky recipe, marinated in a savory blend of soy sauce, Worcestershire, and hickory smoke flavor, then slow-baked until perfectly chewy or dry.
Ingredients
- 8 to 10 lb. deer steaks
- 2 T. onion powder (heaping)
- 1 large bottle soy sauce
- 1 T. garlic powder
- 2 T. Worcestershire sauce
- 1 T. mustard powder
- 2 T. hickory-smoked salt (heaping)
Instructions
- Cut deer steaks into long, thin strips.
- Mix onion powder, soy sauce, garlic powder, Worcestershire sauce, mustard powder, and hickory-smoked salt together in a marinating dish.
- Add the strips of deer steak to the marinade and refrigerate overnight, turning the dish at intervals.
- Remove deer strips from the marinade and place directly onto the oven rack.
- Line the bottom of the oven with aluminum foil to catch drippings.
- Bake at 150 degrees F with the oven door cracked for 4 to 6 hours — 4 hours for moist jerky, 6 hours for dry jerky.
Cook’s Notes
Slice the venison against the grain for more tender jerky, or with the grain for a chewier, more traditional texture. Keep an eye on the strips toward the end of cooking since oven temperatures can vary, and jerky can go from perfectly dry to overly brittle quickly.
Ingredient Swaps
Any lean red meat like beef round or elk can be substituted for the deer steaks. Low-sodium soy sauce can be used to reduce saltiness, and liquid smoke can replace hickory-smoked salt if it’s unavailable.
Serving Suggestions
Serve as a portable snack for hunting trips, road trips, or hiking, paired with a cold drink. It also makes a great addition to a game-day snack board alongside cheese and crackers.
Storage & Reheating
Store cooled jerky in an airtight container or zip-top bag at room temperature for up to 2 weeks, or refrigerate for up to 2 months for extended freshness. For longer storage, freeze in a sealed bag for up to a year.
Common Questions
Why is the oven door cracked while baking?
Cracking the oven door allows moisture to escape, which helps the jerky dry out properly instead of steaming.
Can I use a dehydrator instead of the oven?
Yes, a food dehydrator works well for this recipe — follow your dehydrator’s venison jerky settings, typically around 155-160 degrees F for 4-8 hours.
How do I know when the jerky is done?
The jerky should bend without breaking for a moist texture, or crack slightly for a drier texture, depending on your preference and how long it was baked.
