Short on time? Try our Original Venison Jerky.

Directions:

1. Cut meat into consistent strips about 1/4" thick (even thickness helps every piece dry at the same rate).
2. Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours...longer is better.
3. Pull the meat out and lay it out on racks without pieces touching.
4. Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached.
5. Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. At this point, it has reached it's final texture and is ready for consumption and packaging.
6. Enjoy the hell out of it and tell everyone you know how Jerky.com helped you make jerky at home!

*tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Try small changes to the seasonings until the flavor is just right for you.

Rather skip the work? Shop our venison jerky collection.

Test Kitchen Recipe

Simple Deer Jerky Recipe

*tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Try small changes to the seasonings until the flavor is just right for you.

Prep4 hr 20 min20 min hands-on + 4 hr marinate

Dry / Cook4 hr

Total8 hr 20 minlonger marinate = better

YieldAbout 1/2 the weight of the raw meat

MethodDehydrator, oven or smoker

Print recipeSkip to steps

Ingredients

• 2 1/2 pounds of venison (or any meat type)
• 1/2 teaspoon of pepper
• 1 tablespoon of salt
• 1 tablespoon of onion powder
• 1 tablespoon of sugar

Steps

1. Cut meat into consistent strips about 1/4" thick
2. Mix all of the other ingredients thoroughly, put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours...longer is better.
3. Pull the meat out and lay it out on racks without pieces touching.
4. Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached.
5. Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. At this point, it has reached it's final texture and is ready for consumption and packaging.

Rather let us do the drying? Over 100 flavors, ready when you are.

Browse our jerky