Simple Venison Jerky
A basic homemade venison jerky recipe with a smoky, peppery marinade, slow-dried in the oven until perfectly chewy.
Ingredients
- 1/2 – 1 lb. lean venison meat (thinly sliced or thick-sliced)
- 3 T. liquid smoke
- 1 tsp. pepper
- 2 tsp. garlic powder
- 3 c. cold water
Instructions
- Cut meat into ¼-inch strips.
- Combine water and seasonings in a large bowl.
- Add meat strips to the marinade.
- Marinate for 12 hours.
- Drain the marinade from the meat.
- Arrange meat strips on an oven rack.
- Bake in a preheated 200-degree oven with the door ajar for 2 hours, or until dry.
Cook’s Notes
Leaving the oven door ajar is essential, as it allows moisture to escape so the jerky dries rather than cooks; check periodically after the 2-hour mark since thickness of the meat affects drying time.
Ingredient Swaps
Any lean red meat like beef can be substituted for venison, and Worcestershire sauce or soy sauce can replace some of the water for extra flavor.
Serving Suggestions
Serve as a protein-packed snack on its own, or pack it for hiking, hunting trips, or road trips.
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 month.
Common Questions
How do I know when the jerky is done?
The jerky should feel dry and leathery, bending without breaking and showing no visible moisture when torn.
Can I use a dehydrator instead of the oven?
Yes, a food dehydrator works well for this recipe; follow the manufacturer’s instructions, typically drying at 160°F for several hours.
Why does the oven door need to stay open?
Keeping the door ajar lets moisture escape from the oven, which helps the meat dry out properly instead of steaming or cooking through.
