Description
Homemade maple soy deer jerky recipe that minimizes gamey flavors and creates perfect leathery texture without using nitrates.
Ingredients
Scale
- 2 pounds venison meat, trimmed of fat and silverskin
- 1/2 cup soy sauce
- 1/4 cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon black pepper
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon liquid smoke (optional)
Instructions
- Partially freeze venison for 1-2 hours to make slicing easier.
- Slice meat against the grain into 1/8 to 1/4 inch thick strips.
- Combine soy sauce, maple syrup, apple cider vinegar, black pepper, salt, garlic powder, onion powder, and liquid smoke in a large bowl.
- Add meat strips to marinade, ensuring all pieces are fully submerged. Cover and refrigerate for 12-24 hours.
- Remove meat from marinade and pat dry with paper towels.
- Arrange strips on dehydrator racks with space between each piece for air circulation.
- Dehydrate at 160°F for 4-6 hours, or until jerky bends and cracks but doesn’t break completely.
- Allow jerky to cool completely before storing in airtight containers.
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
- For longer storage, refrigerate for up to 3 months or freeze for up to 6 months.
- Make sure to trim all fat and silverskin to prevent spoilage.
- The thinner you slice the meat, the quicker it will dry.
- Prep Time: 1 hour 30 minutes
- Cook Time: 5 hours
- Category: Snack
- Method: Dehydrating
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 60mg
Keywords: deer jerky, venison jerky, maple soy jerky, homemade jerky, nitrate-free jerky
