A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

Recipe Summary

prep:
30 mins
cook:
8 hrs
additional:
8 hrs
total:
16 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.

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  • Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil.

  • Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Nutrition Facts

111 calories; protein 13.6g; carbohydrates 2.9g; fat 4.8g; cholesterol 48.2mg; sodium 786.1mg. Full Nutrition
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Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/08/2003
The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat. Read More
(312)

Most helpful critical review

Rating: 2 stars
11/21/2012
I followed the recipe very specifically down to detail. And the jerky tasted very gamey. My recommendation is to do what everybody else is doing. And add brown sugar and a lot more pepper. Read More
(10)
128 Ratings
  • 5 star values: 100
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/08/2003
The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat. Read More
(312)
Rating: 5 stars
12/02/2005
I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store bought. Oh, and I sliced my meat a little thicker than what the recipe called for too. Read More
(281)
Rating: 5 stars
12/13/2003
My husband is a busy man during deer season... and therefore I am too. By the end of the season I find myself throwing out meat to make room for more so I thought what a way to use it all up. The recipe was great just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. Recipe also works great with cuts of beef. Read More
(231)
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Rating: 5 stars
12/16/2003
this is the best recipe for deer meat. i have used is for ten years now. i do not liquid smoke. i do not put it in. it's better this way. Read More
(116)
Rating: 4 stars
11/13/2006
Full of flavor but not quite enough spice for us...we added some red pepper flakes to the marinade to give it that the added kick it needed. Read More
(58)
Rating: 5 stars
11/19/2005
Hubby the hunter extraordinaire loves venison jerky and also loves black pepper so he adds more. We have a dehydrator with a ton of trays and there are times that I feel like a meat processing plant. One tip we quadruple (or more) the recipe and use the 2.5 gallon ziploc bag to marinate. I can't speak to how the oven would work. Read More
(48)
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Rating: 5 stars
04/18/2006
I have never made jerky before and this came out perfect. It was gone within 24hrs... I'll have to make more next time! I did let it marinate a long time (3days....) Read More
(30)
Rating: 5 stars
01/07/2007
Excellent and simple! Modifications: I was out of onion salt so I used minced onion instead and skipped the additional salt since there is so much in the sauce anyway. Also used a dehydrator rather than the oven. Very very good flavor. Better than any I've purchased anywhere. My son is THRILLED with how we jerkied his first deer! Thanks! Read More
(30)
Rating: 5 stars
10/18/2011
I've been making jerky for years and this is one of my favorites. It also works well hanging the strips with tooth picks in the oven. Put one rack on lowest level and cover with foil. Put another rack on top shelf - weave the toothpick at one end of strip and hand on rack! You can fit a lot more meat in your oven this way and it gets air. Thanks for the recipe Read More
(27)
Rating: 2 stars
11/21/2012
I followed the recipe very specifically down to detail. And the jerky tasted very gamey. My recommendation is to do what everybody else is doing. And add brown sugar and a lot more pepper. Read More
(10)
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