How to Make Venison Jerky

Servings: 16 Prep Time: 5 minutes Dehydrating Time: 8 hours

Venison Jerky is a classic recipe for hunters looking to clear out their freezers. Teriyaki venison jerky is a flavorful fusion, combining tender venison with the sweet and savory flavor of teriyaki sauce. It's a mouthwatering snack that's both savory and satisfying. Take this teriyaki venison jerky on your next adventure!

Ingredients: – venison roast (sirloin, round, etc.) – soy sauce – pineapple juice – brown sugar – rice vinegar – sesame oil – garlic – ginger – sesame seeds

Combine all marinade ingredients in a medium bowl or airtight container. Set aside until ready to use.

Trim visible fat from the venison roast. Slice venison roast into ¼" thick slices, approximately 1-2" wide.

Place the thin strips of venison into the marinade. Stir to coat each piece. Cover and refrigerate for 8-24 hours. Stir jerky 1-2 times during the marinating time to ensure all pieces are coated.

Set the dehydrator to 160°F. Line the dehydrator trays with parchment paper. This will extend the drying time but will make clean-up much easier. Remove the venison strips from the marinade and let the excess marinade drip off before placing them in the dehydrator. You can also pat the meat dry with paper towels to remove excess marinade before dehydrating.

Arrange the marinated meat in a single layer on the parchment paper-lined dehydrator trays. Don't crowd the trays or you won't have enough air circulation to dry the meat properly.

Dehydrate for 6-8 hours, or until dried but still pliable and not crispy. Flip all the pieces over after the first 2 hours.

Place the jerky in a container and loosely place a lid on top. Let the jerky steam until it is cool. This allows the remaining moisture to redistribute into the meat leading to more tender jerky. Freeze for up to 6 months or store in the refrigerator for up to 2 weeks.

Enjoy your delicious homemade venison jerky!