Oven-Cured Venison Jerky
A simple, smoky venison jerky cured overnight in a garlic-and-brown-sugar salt mixture, then slow-dried in the oven until chewy and shelf-stable.
Ingredients
- 1 lb. venison meat
- 1 tsp. garlic powder
- 2 T. Morton Tenderquick salt
- 2 T. brown sugar
- ¼ tsp. black pepper
- ¼ tsp. dried red pepper
- Liquid smoke
Instructions
- Slice the venison into long, thin ¼-inch strips, cutting with the grain rather than across it.
- For every pound of meat, mix together the garlic powder, Tenderquick, brown sugar, black pepper, and dried red pepper (double or triple the recipe as needed for more meat).
- In a glass or stainless steel container, arrange the meat strips in a single layer.
- Sprinkle each layer with liquid smoke, then with 2 to 3 tablespoons of the salt mixture.
- Cover the container and refrigerate for 24 to 48 hours to cure.
- Drain the meat and lay each strip out separately on a cookie sheet.
- Place in a 150-degree oven with the door propped open for airflow, and let dry for 10 to 12 hours, or until thoroughly dry.
- Seal the finished jerky in tight plastic bags for storage.
Cook’s Notes
Keep the oven door slightly ajar the whole time to let moisture escape, which is key to properly drying (not cooking) the meat. Check a few pieces toward the 10-hour mark since thickness and oven variance can change drying time.
Ingredient Swaps
Any lean big game meat like elk or antelope can be substituted for venison using the same method. If you don’t have Tenderquick, a curing salt blend formulated for jerky can be used, though cure times and safety ratios may differ.
Serving Suggestions
Serve as a portable trail or road-trip snack, or set out on a snack board alongside nuts and dried fruit.
Storage & Reheating
Store sealed jerky in a cool, dry place for a few weeks, or refrigerate for longer freshness; for extended storage, freeze in an airtight bag for several months.
Common Questions
Why do I need to cure the meat before drying it?
Curing with Tenderquick and salt draws out moisture and helps prevent bacterial growth during the long, low-temperature drying process.
Can I use a dehydrator instead of the oven?
Yes, a food dehydrator set around 150°F works well and may dry the strips more evenly than an oven.
How do I know when the jerky is done?
It should look dry and leathery and bend without breaking apart, with no visible moist or shiny spots in the center.
