Northwoods Deer Jerky
This classic venison jerky is marinated overnight in a savory blend of soy sauce, Worcestershire, and spices, then slow-dried in the oven until chewy and flavorful.
Ingredients
- 3 to 4 lb. deer meat
- 4 T. onion salt
- 1 1/3 tsp. black pepper
- 1 1/3 tsp. garlic salt
- ½ tsp. Italian seasoning
- 1 c. Worcestershire sauce
- 1 c. soy sauce
- 1 tsp. liquid smoke
Instructions
- Cut deer meat ¼-inch thick or less, cutting with the grain.
- Combine the onion salt, black pepper, garlic salt, Italian seasoning, Worcestershire sauce, soy sauce, and liquid smoke to make the marinade.
- Place deer meat in a glass or ceramic dish, layering it crisscrossed.
- Pour marinade over the deer meat.
- Let stand 24 hours in the refrigerator.
- Remove from refrigerator. Place foil on the bottom rack of the oven, positioned as far down as possible, to catch drippings.
- Insert toothpicks in one end of each meat strip and hang from the oven rack at the top of the oven.
- Bake at 150 degrees for 4 hours, or until dried to taste.
- After drying, turn off the oven and let the deer meat hang until the oven is completely cold.
- During drying time and cool down, leave the oven door open at least 1 inch, but not much more.
Cook’s Notes
Slicing the meat evenly and with the grain helps it dry at a consistent rate and gives the jerky a good chew. Keep an eye on it near the end of the 4 hours since drying time can vary depending on how thick the strips are and how your oven runs.
Ingredient Swaps
Any lean venison cut works well here, and this marinade can also be used on beef or elk for a similar jerky. If you don’t have liquid smoke, a smoked paprika can add a similar smoky note, though the flavor will be milder.
Serving Suggestions
Serve as a protein-packed snack on its own, pack it for hunting trips or hikes, or add torn pieces to trail mix.
Storage & Reheating
Store cooled jerky in an airtight container or zip-top bag at room temperature for up to 1-2 weeks, or refrigerate for longer freshness up to a couple of months. For extended storage, freeze the jerky in a sealed bag for several months.
Common Questions
Can I use a dehydrator instead of the oven?
Yes, a food dehydrator works great for this recipe—just follow your dehydrator’s instructions for meat strips, typically around 4-6 hours at 155-165°F.
How do I know when the jerky is done?
The jerky should be dry and firm but still pliable enough to bend without snapping; if it’s still moist or soft, give it more time in the oven.
Why do I need to leave the oven door open while drying?
Leaving the door slightly ajar allows moisture to escape, which helps the jerky dry properly instead of essentially steaming in a closed oven.
