Homemade Venison Jerky

Kate

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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Course appetizers & snacks

Cuisine Gluten-Free, Low Carb

Equipment

Ingredients

1- pound boneless venison roast
4 Tbsp coconut aminos
4 Tbsp Worcestershire sauce
3 Tbsp liquid smoke flavoring
2 Tbsp brown sugar
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp onion salt
½ tsp sea salt

Instructions

Slice meat into 1/8” to ¼” wide trips.
In a large releasable plastic bag, combine coconut aminos, Worcestershire sauce, liquid smoke, sugar, pepper, garlic powder, onion salt, and salt.
Seal the bag and refrigerate for 4 to 8 hours, making sure to distribute the marinade evenly.
For the ground jerky, grind the meat after it marinates.
Use the jerky gun to make strips.
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.
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

Keyword gluten-free venison jerky, low carb venison jerky, paleo venison jerky, venison jerky