Southern Style Venison Jerky

2/14/2023

Ingredients

  • 1-2 lb. venison

  • 5 cloves garlic (minced)

  • BBQ Sauce 18 oz. (Base for marinade)

    • Side Note: Brand of BBQ sauce is personal preference

  • 1/3 Cup Soy Sauce

  • 1/4 Cup Ketchup

  • 1/4 Cup Mustard

  • 1 cup Stir Fry Sauce

  • 2 TBSP Sesame Oil

  • 1 TBSP Ground Ginger Powder

  • Kikkoman Teriyaki Sauce (2/3 bottle)

  • 2 Cups Brown Sugar

  • Half Can of Dr. Pepper

  • Pack of Jerky Seasoning

  • Pack of Cure

    • For Seasoning & Cure, we use Cabela’s Teriyaki Jerky Kit (CLICK HERE)

Prep

NOTE: Let venison freeze for at least 6 months prior to use.

  1. Add all ingredients except venison to large mixing bowl, stirring as needed to incorporate all seasonings.

    1. Side Note: Jerky Kit Cure will make taste very salty, but this is normal.

  2. Slice meat between a 1/8 and 1/4 inch thick (doesn’t have to be exact measurements)

    1. Side Note: We typically use venison hams

  3. Once sliced, add to a large container with a lid to marinate

  4. Let meat marinate between 18 to 24 hours.

Dehydrating Instructions

  1. Once the meat has finished marinating, add sliced pieces to dehydrator trays

    1. Side note: Leave small space between each piece to avoid sticking together

  2. Once enough pieces have been added to fill a tray, finish each piece with a pinch of ground black pepper

  3. Repeat this process until all trays have been filled or slices of meat have all been used

  4. Dehydrate on High (We set temperature to 160°F ) for 6 to 8 hours.

  5. Rotate trays after 3-4 hours to ensure even drying of each slice of jerky.

  6. Remove jerky slices from trays, and enjoy.