Venison · Wild game recipe

Smoky Black Pepper Venison Jerky

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Venison recipe illustration

Sliced-whole-muscle jerky from the hindquarter. It's the snack that rides in every truck console from November to January.

Makesabout 1 lb jerky
Prep20 min + overnight
Cook4–6 hr
Safe temp160°F before drying

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Ingredients

  • 3 lb venison hindquarter roast (round), trimmed of all fat
  • ½ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp coarse black pepper, plus more for topping
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp red pepper flakes
  • 1 tsp liquid smoke (skip if smoking)
  • 1 level tsp pink curing salt #1 (optional; measure exactly)

Steps

  1. Firm the meat in the freezer for 1–2 hours so it slices cleanly. Cut with the grain into strips about ¼ inch thick for chewy jerky, or across the grain for tender jerky.
  2. Whisk everything except the meat in a bowl. Toss the strips in the marinade, seal in a zip-top bag and refrigerate 12–24 hours.
  3. Drain the strips and pat them dry. Lay them in a single layer on racks set over sheet pans and crack more pepper over the top.
  4. Heat the meat to 160°F first: bake at 275°F until a thick strip reads 160°F, usually 10–15 minutes.
  5. Then dry it in a dehydrator, smoker or oven held at 160–170°F for 3–5 hours, until a strip bends and cracks but doesn't snap.
  6. Cool completely, then pack in zip-top or vacuum bags. Refrigerate for up to 1 month or freeze for longer storage.
Camp tip: If you add curing salt, use the exact amount. More is not better. Pink curing salt #1 is not the same as table salt or Himalayan pink salt.

Food safety: USDA advises heating jerky meat to 160°F before or during drying, because a dehydrator alone may never get the meat hot enough to kill bacteria.

Gear that helps

Dehydrator, jerky gun and slicing board

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Thermometer

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Vacuum sealer

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