Venison Jerky Recipe

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I like to slice venison with the grain, no matter which cut of meat I’m using. This makes for more chewable jerky. Remove as much fat and membrane as you can.

Yield: 2 ½ pounds venison jerky
Prep time: 20 minutes
Cook time: 8-10 hours

Ingredients:

• 5 pounds venison muscle, sliced ¼ inch thick with grain
• 1 teaspoon pink curing salt #1
• 4 ounces soy sauce
• 4 ounces Worcestershire sauce
• 4 ounces molasses
• 8 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons Dale's Steak Seasoning liquid
• 1 teaspoon cayenne pepper
• 2 tablespoons Sriracha sauce
• 3 tablespoons fresh cracked black pepper
• 4 tablespoons pink Himalayan sea salt
• 2 tablespoons pure vanilla extract (not artificial)
• Juice of 1 lemon

Liquid for soaking wood chips for smoker:

• 1 cup bourbon
• 2 vanilla beans or 2 tablespoons real vanilla extract
• 1 cup water

Directions:

Alternative Method:

Some people prefer venison jerky that's made of ground meat, rather than actual slices of muscle. For that, just use the above ingredients, but cut meat into 1-inch chunks and then marinate. After marinating 72 hours, grind the meat and use a “jerky gun” to form jerky strips. Simply follow the jerky gun instructions and you'll love the results.