This post is written by my loving husband… the hunter. He has been hunting with his family his entire life. 

Take it away, Luke…

I grew up on a cow/calf and corn/soybean/ alfalfa farm in little Walnut Grove, MN, home of the historical Laura Ingalls Wilder. Hunting has always been a part of my 4^th generation’s family, and I look forward to returning every year to spend time with my family and a few friends. I also feel it’s vitally important to pass these traditions along, so I’ve been bringing my boy, Andrew, with me since he’s been 4 years old, just old enough to sit still for a couple of hours, but he still needs to be carried out to the tree stand.

This year, we took a healthy doe that was raised in our alfalfa fields.

We’ve always processed our own deer, and this year, we made venison jerky. 

If you love jerky but don’t like paying high grocery store prices or all the nitrates and other preservatives added, here’s a simple yet delicious way to make your own venison jerky recipe from home.

In this example, we’re going to use a venison roast, but you can also substitute beef, preferably a roast cut.

Homemade Venison Jerky

If you love jerky but don’t like paying high grocery store prices or all the nitrates and other preservatives added, here’s a simple yet delicious way to make your own venison jerky recipe from home.

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Ingredients

• 1-pound boneless venison roast
• 4 Tbsp coconut aminos
• 4 Tbsp Worcestershire sauce
• 3 Tbsp liquid smoke flavoring
• 2 Tbsp brown sugar
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion salt
• 1/2 tsp sea salt

Instructions

1. Slice meat into 1/8” to ¼” wide trips.
   
   
2. In a large releasable plastic bag, combine coconut aminos, Worcestershire sauce, liquid smoke, sugar, pepper, garlic powder, onion salt, and salt.
3. Seal the bag and refrigerate for 4 to 8 hours, making sure to distribute the marinade evenly.
   
4. For the ground jerky, grind the meat after it marinates.
   
   
5. Use the jerky gun to make strips.
   
6. For Oven: Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of the oven to catch drips or line with aluminum foil and dehydrate for 8 hours.
7. For Dehydrator: 155 degrees for 8 hours.
   

Notes

Appliances to use:

• Dehydrator —  here is the one we have, and my wife LOVES it!
• Meat Slicer (or strips of deer jerky steak)
• Meat Grinder (if you want to make ground jerky strips using the jerky gun) — we use this one that attaches to our mixer
• Jerky gun for strips
• Vacuum sealer for freezer storage

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Vacuum Sealer
• 
  Jerky Gun
• 
  Food Grinder
• 
  Food Dehydrator
• 
  Ceramic Knives
• 
  Fine Ground Celtic Sea Salt
• 
  Onion Salt
• 
  Garlic Powder
• 
   Black Pepper
• 
  Brown Sugar
• 
  Liquid Smoke
• 
  Worcestershire sauce
• 
  Coconut Aminos

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