We just can’t get enough jerky recipes around here… Our friends over at Wide Open Spaces have put together a great top 5 recipes.
1. Whole Muscle-Cut Style Venison Jerky
Every now and then something pops up on our Facebook feed that just blows us away, and this recipe happens to be one of those instances. We love being able to tear into a hunk of meat that is salty, sweet, and just the right amount of toughness to put up a fight. This recipe is on our “must-do” list, but take it from the hoards of folks who helped this recipe go viral – if it’s worth sharing, it must be good.
Image and Recipe via: Living Ready Online
- Salt (for soak)
- Commercial Curing Mix (available at sporting goods stores, should contain either sodium nitrite or sodium nitrate)
- Seasoning Rub (if commercial curing mix comes unseasoned)
2. Smoked Venison Jerky
Much like the previous recipe, this jerky comes in the whole-muscle cut style, but could easily be tweaked to be thinner like its more popular brethren. We love getting natural smoke flavor in meats, especially jerky, so this recipe was an instant winner during our quest for the best.
Image and Recipe via: Napoleon Grills
- 1 venison roast, at least 2 lbs.
- 4 tbsp. soy sauce
- 4 tbsp. Worcestershire sauce
- 2 tbsp. brown sugar
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. Bone Dust Barbecue Seasoning and Rub
- Sriracha to taste
- freshly ground salt and pepper
3. Teriyaki Venison Jerky
Everyone loves a little sweet to their spice, and that flavor comes easily with a nice teriyaki marinade. This recipe calls for a smoker, but we think you could achieve similar flavors and texture by adding some liquid smoke and using the oven method, or even a dehydrator if you prefer.
Image and Recipe via: Team Traeger
- 1/2 cup soy sauce
- 1/4 cup mirin or sweet cooking wine
- 2 tablespoons sugar
- 3 “coins” of fresh ginger (each about 1/4-inch thick), or 2 teaspoons of powdered ginger
- 1 garlic clove, crushed
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 pounds trimmed venison
4. Black Pepper Jerky
For those who like a good kick to their meat, we recommend this delicious recipe which also includes a hearty helping of our second favorite ingredient, beer. We’re imagining a thick, dark stout could add a nice subtle flavor to your venison on this one. Note: the original recipe uses beef, but can easily be substituted for venison.
Image and Recipe via: Food & Wine
- 3 cups amber ale or lager
- 2 cups soy sauce
- 1/2 cup Worcestershire sauce
- 2 tablespoons cracked black peppercorns, plus 2 tablespoons coarsely ground black pepper, for sprinkling before drying the meat
- 2 pounds trimmed venison round or bottom round, about 1 1/2 inches thick
5. Cidered Venison Jerky
“Cidered, eh?” is more than likely what you’re thinking right now, and I can’t blame you. Prior to discovering this recipe, it had never crossed my mind to add cider to a jerky marinade, but considering how amazing it tastes in every other recipe, I’m game to give it a try. This recipe strictly calls for a dehydrator, so if your only option is an oven it may be best to tuck this one away until after you open up that dehydrator you asked for for Christmas *cough cough*.
Image and Recipe via: Yankee Kitchen Ninja
- 1 1/2 – 2 pounds venison, cut into strips
- 1/4 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons packed light brown sugar
- 1 teaspoon kosher salt (smoked salt will also add another level of flavor)
- 1 teaspoon dried garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 to 1 teaspoon dried mushroom powder