Description
Delicious homemade maple venison jerky that’s naturally preserved without nitrates. Perfect for hunters and jerky enthusiasts looking for a sweet and savory snack.
Ingredients
Scale
- 2 pounds venison, thinly sliced
- 1/2 cup maple syrup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Slice the venison into thin strips, approximately 1/8 to 1/4 inch thick, cutting against the grain for more tender jerky.
- In a large bowl, combine maple syrup, soy sauce, Worcestershire sauce, liquid smoke, black pepper, garlic powder, onion powder, and salt.
- Add the sliced venison to the marinade, ensuring all pieces are well covered. Refrigerate for 12-24 hours for best flavor.
- Remove meat from marinade and pat dry with paper towels to remove excess moisture.
- Arrange meat strips on dehydrator trays with space between pieces. Dry at 160°F for 4-6 hours until properly dried and leathery but still pliable.
- Allow jerky to cool completely before storing in airtight containers. Properly dried jerky can be stored at room temperature for 1-2 months.
Notes
- For best results, partially freeze the venison before slicing to get thinner, more even cuts.
- If you don’t have a dehydrator, you can use an oven set to its lowest temperature with the door slightly ajar.
- Make sure to remove as much fat as possible from the venison to prevent rancidity during storage.
- The jerky is done when it bends without breaking but doesn’t snap.
- Prep Time: 1 hour
- Cook Time: 5 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 5g
- Sodium: 250mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 45mg
Keywords: venison jerky, maple jerky, wild game, dehydrated meat, hunting season, homemade jerky, no nitrates
