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    Home » Game Jerky Recipes

    Balsamic Vinegar Deer Jerky

    Published: Feb 13, 2017 · Modified: Nov 29, 2018 by Will · This post may contain affiliate links.

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    This post may contain affiliate links. Please read my privacy policy.

    This Balsamic Vinegar Deer Jerky tastes fantastic! I am a big fan of balsamic vinegar and thought that it would make some really good tasting jerky. I was right!

    If you like balsamic vinegar, this is the jerky recipe for you. I love the flavor that the vinegar brings out in this venison jerky. Give it a try! | Jerkyholic.com

     

    Venison Roast

    This jerky was made out of the same roast that I made my Jimmy's Teriyaki Deer Jerky recipe. That is also a great recipe! I started by slicing the roast into ¼" strips. 

    Venison Roast Sliced

    Partially freeze the meat to make it easier to slice even and consistent pieces. I marinated the meat for 20 hours and then drained in this colander. 

    Balsamic Vinegar in Colander

    I dried this jerky on my Excalibur Dehydrator. This jerky only took 3.5hrs to dry to my liking. I started it at 165F for 2.5 hours and then turned down to 145F for the remaining time.

    Balsamic Vinegar on Dehydrator Trays

    My buddy who also loves Balsmic Vinegar said that he could have used a little more in the recipe. I made it with 2 tablespoon of vinegar, but you  might want to taste the marinade and add a little more to suit your taste. The 2 tablespoon was perfect for me, just the right amount of sweetness!

    Balsamic Vinegar Finished

    For more in depth directions on how to dry your beef or deer jerky, visit my page Jerky Making Methods or click on the pictures below.

    How to make Beef Jerky in the OvenLearn how to make Beef Jerky in a dehydrator. It's easy, fast, and delicious! | Jerkyholic.comLearn how to make beef jerky in a smoker. Great tasting and better than store bought jerky! | Jerkyholic.com

    Balsamic Vinegar Deer Jerky

    This Balsamic Vinegar Deer Jerky tastes fantastic! I am a big fan of balsamic vinegar and thought that it would make some really good tasting jerky. I was right!
    4.3 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 1 hour
    Cook Time: 4 hours
    Total Time: 5 hours
    Course: Snack
    Cuisine: deer jerky
    Type: Game Jerky
    Flavor: Savory, Sweet
    Servings: 5
    Calories: 185kcal
    Author: Will

    Ingredients
     

    Lean Beef

    • 1 lb Venison Roast

    Marinade

    • 2 tablespoon balsamic vinegar
    • ¼ cup + 2 tablespoon worcestershire sauce
    • ½ teaspoon garlic powder
    • ½ teaspoon mustard powder
    • ½ teaspoon pepper
    • ¼ teaspoon Prague Powder #1 (curing salt)

    Equipment

    Excalibur Dehydrator
    Excalibur Dehydrator
    Colander
    Colander

    Instructions

    • Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
    • While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
    • Remove the meat from the freezer and slice ¼" strips against the grain for an easy chew. Cut with the grain for a more chewy jerky.
    • Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
    • After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
    • Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.

    Nutrition

    Calories: 185kcal | Carbohydrates: 4g | Protein: 24g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 169mg | Potassium: 318mg | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 20mg | Iron: 3mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Bruce says

      August 11, 2017 at 1:34 am

      Just want to sing out our appreciation, and thanks to you for opening the door to new experiences with our favorite snack. There are several on your list I plan to try. Thanks, Will.

      This one, without venison, is my next adventure. Well, after we do some rafting and hot air ballooning in N Central Washington next week. Finished and bagged the Teriyaki II recipe this afternoon. We are looking for a recipe that meets a need for low salt (me), and sweet teriyaki (spouse of 39 years). But everything looks good!

      You be good to your beautiful partner!

      Reply
      • Will says

        August 11, 2017 at 8:01 pm

        Thanks Bruce, and I will!

        Reply
    2. Tim Romero says

      February 14, 2017 at 6:07 pm

      I'll tell ya how it turns out when i do make it!

      Reply
    3. Tim Romero says

      February 13, 2017 at 5:46 pm

      How well does this balsamic marinade do with sliced top round beef?

      Thanks!

      Reply
      • Will says

        February 14, 2017 at 12:46 pm

        I haven't made it with beef yet, but I would assume it would turn out really well. Most recipes work great for both venison and beef. I would definitely give it a shot!

        Reply

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