Description
A delicious homemade deer jerky recipe with a perfect balance of sweet maple and smoky flavors. Learn how to transform your venison into shelf-stable, protein-packed jerky using either a dehydrator or standard oven.
Ingredients
Scale
- 2 pounds deer meat, trimmed of all fat and sliced 1/4 inch thick
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons maple syrup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon curing salt (Prague Powder #1, optional)
Instructions
- Partially freeze the deer meat for easier slicing, then cut against the grain into 1/4 inch thick strips.
- In a large bowl, combine all marinade ingredients (soy sauce, Worcestershire sauce, maple syrup, brown sugar, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, red pepper flakes, and curing salt if using).
- Add the sliced meat to the marinade, cover, and refrigerate for 12-24 hours, stirring occasionally to ensure even flavor distribution.
- Remove meat from marinade and pat dry with paper towels.
- Arrange the meat strips on dehydrator trays, ensuring pieces don’t touch or overlap.
- If using a dehydrator: Set to 160°F (71°C) for the first hour, then reduce to 145°F (63°C) for the remaining drying time.
- If using an oven: Preheat to lowest setting (ideally 160°F/71°C), place meat on wire racks over baking sheets, and prop the door slightly open for air circulation.
- Dry for 4-6 hours, checking periodically. Properly dried jerky should be firm and leathery but flexible, with no visible moisture when bent or squeezed.
- Allow jerky to cool completely before storing in airtight containers. For maximum freshness, refrigerate or freeze for longer storage.
Notes
- For best results, choose lean cuts of venison like backstrap or hindquarter.
- Make sure to remove all visible fat to prevent spoilage.
- If not using curing salt, store jerky in the refrigerator.
- Jerky can be stored at room temperature for 1-2 months if properly dried and cured.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Snack
- Method: Dehydrator
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 120
- Sugar: 3g
- Sodium: 450mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 45mg
Keywords: deer jerky, venison jerky, maple smoked jerky, homemade jerky, wild game recipes, hunting recipes, dehydrator recipes
