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Category: Game Jerky Recipes

Learn to make game jerky like a pro from your harvest this hunting season! Here you will find dozens of detailed tutorials showing you how to make the best jerky out of your deer, elk, moose, nilgai…

From salty to spicy to sweet recipes, find the perfect jerky recipe for you and your friends that will have everyone asking for the recipe!

Elk jerky with marinade and ground black pepper

Bugling Elk Jerky

Bugling Elk Jerky is a great tasting sweet and salty jerky that will not disappoint! Didn’t harvest an Elk this year? No worries, make with beef or venison too!

Elk jerky with marinade and ground black pepper

I sliced up this elk roast that I got from a buddy at work. Bugling Elk Jerky is one of the recipes I made with this roast. Why did I call it bugling elk jerky? I remember camping with my wife in Yellowstone and hearing the elk bugling throughout the night. It was amazing, and I thought the name just fit…

Elk Roast for making jerky on cutting board

I sliced this roast with my Weston Jerky Slicer into perfect jerky slices. You don’t need a jerky slicer; but if you are going to start making a bunch of jerky, it makes it sooooooo much easier to get even strips!

Sliced Elk roast for jerky

This recipe is a VERY easy one to make. With only 2 ingredients, 3 if you add curing salt, it’s an easy recipe to make that comes out tasting fantastic! I like using pre-made marinades when I am feeling a little lazy… Ha.

Elk jerky marinating

After marinating for 16 hours, the meat was drained in a colander and patted dry with paper towels. I made this recipe while I was at work, so I filled up the drying racks on my Nesco Dehydrator.

Elk jerky on dehydrator trays

Just look at those great looking jerky strips about to turn into some amazing tasting elk jerky! These took 4 hours at 160°F to finish with a perfect texture. Drying times may vary depending on how thick you slice your jerky. Mine normally take between 4-6 hours.

Elk Jerky with ingredients

When I tasted this jerky the first flavor that hits you is the soy sauce from the Allegro Original Marinade. It has a very bold flavor that is sweet and salty. The pepper added a great peppery flavor that goes great on any kind of jerky. I really enjoyed this batch and recommend you trying it.

This recipe doesn’t have to be used on Elk only. Make this with beef or venison and it will also turn out really good! Enjoy!!!

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

Learn 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.comHow to Make Beef Jerky in an Oven

Elk Roast for making jerky on cutting board
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Bugling Elk Jerky

Bugling Elk Jerky is a great tasting sweet and salty jerky that will not disappoint! Didn't harvest an Elk this year? No worries, make with beef or venison too!
Course Snack
Cuisine elk jerky
Keyword elk jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 160 kcal
Author Will

Ingredients

Lean Meat

  • 1 lb Elk Venison, or Beef (Best Slices of Meat for Jerky)

Marinade

  • 3/4 cup Allegro Original Marinade
  • 1 tsp ground black pepper
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. 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. (I did not freeze the jerky and used my Jerky Slicer with the grain)
  4. Add sliced meat to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 160F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Bugling Elk Jerky
Amount Per Serving
Calories 160 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 49mg 16%
Sodium 723mg 30%
Potassium 302mg 9%
Total Carbohydrates 12g 4%
Sugars 9g
Protein 22g 44%
Calcium 0.4%
Iron 14.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

Elk Jerky with carolina reaper peppers

Grim Reaper Elk Jerky

I had a buddy hook me up with an Elk Roast from this past hunting season. So what did I decide to do with it? Make some Elk jerky!!! This is the first time I have made jerky out of Elk and was very happy with the flavor and texture of the meat. Check out one of the recipes I made below.

Elk Roast for making jerky on cutting board

The roast was very lean with only a little bit of fat to be trimmed. I trimmed the fat and cut into several chunks in preparation for slicing.

Sliced Elk roast for jerky

I used my Weston Jerky Slicer to slice this elk roast into even and consistent strips. I love using this jerky slicer and haven’t sliced meat by hand since I purchased it.

The only problem I had when slicing this roast is that the meat was not as firm as most beef roasts I use which made the slicer have a hard time pulling the roast through the blades. The next time I slice elk I will make sure to place the meat in the freezer for about an hour to just firm up the meat.

Carolina Reaper Pepper Puree

So why is this called Grim Reaper Elk Jerky? It’s because I finally got my hands on some Carolina Reaper peppers, the hottest pepper in the world! ***Spoiler Alert – This jerky was HOT!***

Okay….. So I did not get the whole or dried peppers, but I did get this Reaper Puree which is made up of the peppers and some vinegar. I got it from my local Savory Spice Shop. You can order this puree online at their website if you don’t have a store near you. It is about $20, but will last a LONG time!

Elk Jerky marinating

After marinating for 20 hours I strained the jerky strips in a colander before dehydrating. I did not need to use gloves when removing the strips from the colander and placing on the dehydrator. I was worried it might burn or leave residue on my fingers, but this did not happen.

elk jerky on dehydrator

I used my Nesco Dehydrator when making this Elk Jerky. It took about 4 hours at 160°F to get it just right. This is one of my favorite dehydrators to use when making jerky. The smell of this jerky made my house smell fantastic! I couldn’t wait for it to finish…

Elk Jerky displayed with its ingredients

This recipe is super easy to put together! It only has two ingredients, but it produces an AMAZING tasting jerky!

At first I was amazed it wasn’t that spicy, but then the heat crept up on me and revealed it’s full flavor! The saltiness from soy sauce based Allegro Original Marinade compliments the peppers and makes this a very tasty jerky.

If you follow the recipe below, you will have some VERY spicy jerky. When I and friends ate this jerky, we all started sweating. I could only eat one piece and had to wait about another 30 minutes before eating another.

If you do NOT want this spicy of jerky, cut the amount of Reaper Puree by half. This will still produce a spicy jerky, but won’t have you raiding your fridge for some milk!

Elk Jerky with carolina reaper peppers

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

Learn 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.comHow to Make Beef Jerky in an Oven

Elk Jerky with carolina reaper peppers
5 from 2 votes
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Grim Reaper Elk Jerky

At first I was amazed it wasn't that spicy, but then the heat crept up on me and revealed it's full flavor! The saltiness from soy sauce based Allegro Original Marinade compliments the peppers and makes this a very tasty jerky.
Course Snack
Cuisine jerky
Keyword elk jerky, Jerky
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 5
Calories 159 kcal
Author Will

Ingredients

Lean Meat

  • 1 lb Elk Venison, or Beef

Marinade

  • 3/4 cup Allegro Original Marinade
  • 1 1/2 tsp Carolina Reaper Puree
  • 1/4 tsp curing salt optional

Instructions

  1. Trim all visible fat from the meat and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine marinade ingredients in a bowl or ziplock bag.
  3. 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. (I did not freeze the jerky and used my Jerky Slicer with the grain)
  4. Add sliced beef to the mixture in the ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander and pat dry with paper towels.
  6. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 4 hours at 160F.
  7. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Grim Reaper Elk Jerky
Amount Per Serving (70 g)
Calories 159 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 49mg 16%
Sodium 722mg 30%
Potassium 302mg 9%
Total Carbohydrates 11g 4%
Sugars 9g
Protein 22g 44%
Calcium 0.4%
Iron 13.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Best Cuts of Beef for Jerky

How to Make Beef Jerky with a Dehydrator

The Best Dehydrator for Making Beef Jerky

Slicing Meat for Beef Jerky

First Light Jerky Finished

First Light Deer Jerky

The inspiration for this jerky came from my love for a good breakfast sausage. This was the last of my venison from this past hunting season, and i’m thrilled the jerky turned out tasting great!

A breakfast sausage flavored beef jerky, what's not to love?! | Jerkyholic.com

Common sausage ingredients like sage and thyme are the main flavors found in First Light Deer Jerky. The cayenne pepper also can’t be missed, it gives this jerky a definite kick!

First Light Ingredients

The venison was sliced with the grain making this a chewier jerky. You can slice against the grain if you don’t like too much of a chew. The venison was marinated for 18 hours which gave it an immense amount of flavor.

First Light Jerky in Marinade

The jerky was strained, but not dried with paper towels as some of my recipes are. You can do that with this recipe, but I didn’t want to wipe off any of the thyme or sage during this process. If you do decide to dry with paper towels, just dab each piece lightly to get off the excess marinade.

First Light Jerky Strained

After straining the jerky, the jerky slices were placed on a baking rack so air can flow on top as well as around the bottom of the jerky slices for the initial heat treatment. The baking rack sat on top of a aluminum foil lined cookie sheet. This helps make the clean up SO much easier! I then baked in a pre-heated oven at 300F for 12 minutes with the oven door closed.

First Light on Oven Tray

The reason I did an initial heat treatment on this deer jerky is because I did not use a curing salt. This initial heat treatment makes sure that the jerky reaches an internal temperature of 160F killing any potential bacteria. After the initial heat treatment, the jerky was transferred to my Nesco Snackmaster Pro Dehydrator to be finished off.

After drying for 2 hours at 160F, the heat was turned down to 145F and dried for an additional 1.5 hours. That’s all it took to dry this deer jerky to my liking.

Nesco Dehydrator

It turned out tasting great too! The flavors this jerky has will remind you of your favorite breakfast sausage. This does have a pretty good kick, so if you don’t want a spicy jerky, I would cut the red pepper flakes and cayenne pepper in half. Enjoy!

First Light Jerky 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.

Learn 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.comHow to make Beef Jerky in the Oven

A breakfast sausage flavored beef jerky, what's not to love?! | Jerkyholic.com
4.67 from 3 votes
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First Light Deer Jerky

The inspiration for this jerky came from my love for a good breakfast sausage. This was the last of my venison from this past hunting season, and i'm thrilled the jerky turned out tasting great!
Course Snack
Cuisine deer jerky
Keyword Deer Jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 114 kcal
Author Will

Ingredients

Lean Protein

  • 1 lb Venison Beef can also be used

Marinade

  • 2 tsp rubbed sage
  • 1 1/2 tsp ground thyme
  • 1 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/2 cup cold water

Optional

Instructions

  1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the marinade ingredients in a bowl or ziplock bag and mix well.
  3. Remove the meat from the freezer and slice ¼" strips with the grain for a chewy jerky. Cut against the grain for less of a chew.
  4. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  6. Place jerky strips on a baking rack on top of an aluminum lined cookie sheet
  7. Place in a 300F pre-heated oven for 12 minutes.
  8. Remove from oven and dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 1.5 hours at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
First Light Deer Jerky
Amount Per Serving
Calories 114 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 77mg 26%
Sodium 519mg 22%
Potassium 303mg 9%
Total Carbohydrates 1g 0%
Protein 21g 42%
Vitamin A 5.9%
Vitamin C 0.5%
Calcium 1.5%
Iron 20.2%
* Percent Daily Values are based on a 2000 calorie diet.

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The Best Dehydrator for Making Beef Jerky

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Peppered Venison Finished

Peppered Venison Jerky

This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor!

Peppered Venison Finished

The soy sauce and worcestershire sauce also give this recipe a really nice sweet and salty taste.

Venison Roast

This deer roast was harvested in South Texas on a hunting trip with some buddies. I freezer packed the roast until I was ready to make some jerky. I let it partially defrost and sliced it into 1/4″ strips.

Venison Roast Sliced on Plate

The marinade is a pretty basic mixture of soy sauce, worcestershire, pepper, and curing salt. This batch marinated in the fridge for about 20 hours before dredging in fresh cracked black pepper and put in the dehydrator.

Peppered Venison in Colander & Tray

You can see the marinated meat was strained in a colander and each piece of jerky dredged on ONE side with fresh black pepper. I would recommend only doing one side of the jerky as both sides would be way too much pepper. 

Peppered Venison on Dehydrator Trays

The strips were placed on my Nesco Dehydrator and dried for 2 hours at 160F and another 2 hours at 145F.  The final result was very tasty. The jerky had a nice sweet and salty taste with that spicy peppery flavor coming out towards the end! If you do NOT like salty jerky, use low sodium soy sauce when making this recipe.

Peppered Venison Finished

 

For more in depth directions on how to dry your beef 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

5 from 1 vote
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Peppered Venison Jerky

This Peppered Venison Jerky has an outstanding fresh cracked black pepper flavor!
Course Snack
Cuisine deer jerky
Keyword Deer Jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 200 kcal
Author Will

Ingredients

Lean Beef

Marinade

  • 3/4 cup soy sauce low sodium if wanting less salt
  • 1/4 cup worcestershire sauce
  • 1/2 tbsp pure ground pepper
  • 1/4 tsp prague powder #1 Curing Salt

Toppings

  • 1/4 cup coarsly ground fresh black pepper enough to cover ONE side of each jerky strip

Instructions

  1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine the soy sauce, worcestershire, ground pepper, and curing salt in a bowl or ziplock bag and mix well.
  3. 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.
  4. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  6. Freshly grind about a 1/4 cup of ground pepper in a bowl or plate.

  7. Dredge ONE side of each jerky strip with your desired amount of fresh pepper
  8. Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 2 hour at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.
Nutrition Facts
Peppered Venison Jerky
Amount Per Serving (70 g)
Calories 200 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 2111mg 88%
Potassium 393mg 11%
Total Carbohydrates 5g 2%
Sugars 1g
Protein 28g 56%
Vitamin A 0.2%
Vitamin C 2.2%
Calcium 3%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Balsamic Vinegar

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!

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 1/4″ 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 tbsp of vinegar, but you  might want to taste the marinade and add a little more to suit your taste. The 2 tbsp 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

0 from 0 votes
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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!
Course Snack
Cuisine deer jerky
Keyword vinegar deer jerky
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 5
Calories 185 kcal
Author Will

Ingredients

Lean Beef

Marinade

  • 2 tbsp balsamic vinegar
  • 1/4 cup + 2 tbsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/2 tsp pepper
  • 1/4 tsp Prague Powder #1 curing salt

Instructions

  1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
  3. 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.
  4. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  6. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.
Nutrition Facts
Balsamic Vinegar Deer Jerky
Amount Per Serving
Calories 185 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 169mg 7%
Potassium 318mg 9%
Total Carbohydrates 4g 1%
Sugars 2g
Protein 24g 48%
Vitamin A 0.2%
Vitamin C 2.2%
Calcium 2%
Iron 16.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jimmy's Teriyaki Finished2

Jimmy’s Teriyaki Deer Jerky

This is my Buddy’s go to deer jerky recipe every year after we harvest a couple bucks during hunting season. He was nice enough to give me the recipe to share with you guys, so I named it after him. Jimmy’s Teriyaki Deer Jerky!

Jimmy's Teriyaki Deer Jerky dried and on a cutting board with teriyaki sauce and chop sticks.

So who is Jimmy? Well, in the picture below; Jimmy is the one on the right and I am on the left. This picture was taken last year when Jimmy, our friend Kyle, & I went on the boat when some really cold weather came through to pick up cold stunned turtles on the verge of death and bring them to the National Park Service’s Turtle Patrol on South Padre Island, Texas. (Turtles can not handle the extreme temperature changes and go into shock. They need to be picked up and brought somewhere they can be warmed back up to prevent them from dying)

Jimmy taught me how to hunt. The first buck I ever harvested was with him by my side and was shot with his rifle. Those antlers are proudly displayed on top of my moms fine china cabinet in her kitchen.

Two guys on a boat holding sea turtles with water in the background

Every year a couple of us guys get together and go hunting and fishing. This year I shot a nice 10-point buck and that is where I got the Venison for this jerky. Jimmy also shot a 10-point this year making it one of our better years of hunting.

Making Deer Jerky

So after processing our deer, I kept a couple of roasts to make jerky out of. One of the first recipes I made this year was Jimmy’s Teriyaki Deer Jerky recipe. I started with a roast (cut out of the hind quarter of the deer).

Venison Roast on cutting board with knife

I had vacuum packed and sealed this roast and let it defrost partially in the refrigerator before pulling it out to trim and slice. I sliced at about 1/4″ with the grain of the meat.

Venison Roast Sliced on cutting board

*I recently started using a Weston Jerky Slicer to cut my strips of jerky. It slices all the strips the same thickness allowing them to dry evenly in your smoker or dehydrator. No more pulling pieces out that are finished and letting thicker pieces keep going. It’s definitely nice when making a bunch of jerky. Below is a picture of some beef eye of round I sliced the other day. 

Jerky slicer cutting meat onto cutting board on counter

The recipe for this jerky is very simple, but extremely tasty! For 1lb of venison, I mixed 1 cup of Allegro Teriyaki Marinade and 2 tbsp of Liquid Smoke (Mesquite).

Teriyaki Marinade with liquid smoke on counter top

Both of these can be found at your local grocery store. I found the Teriyaki Marinade near the BBQ sauces, NOT in the Asian section, so make sure to check both places.

I marinated the venison for 20hrs and strained in this colander. This is where you will want to sprinkle on some garlic powder for a little extra flavor.

Marinated deer meat for jerky drained in colander next to bowl of pepper

If you want a true Teriyaki Deer Jerky, you can start to dehydrate the jerky right here. I split this recipe and made half with some black pepper as well.

Just dredge one side of the jerky in a bowl of fresh cracked black pepper and wipe off any excess. I found that one side was enough to give this deer jerky a great pepper flavor.

Sliced deer in bowl of black pepper

Deer jerky pieces topped with black pepper on plate

Using my Excalibur Dehydrator, I arranged the venison strips on the trays with enough space between strips to allow for proper air circulation.

Deer jerky slices on dehydrator tray

This jerky was dehydrated for 2.5hrs at 165F & 1hr at 145F. Yep, it was finished and perfect in just 3.5hrs! Jimmy’s Teriyaki Deer Jerky had a nice strong Teriyaki flavor. The pieces with pepper also had that great flavor with the extra little kick of the fresh cracked black pepper. I love spice and pepper, so the peppered pieces were my favorite.

Cook’s Tips:

  • Keep game meat very clean while butchering and wash thoroughly with fresh water
  • Partially freeze meat or use a jerky slicer for even strips. This allows all jerky to finish drying evenly and at the same time
  • Using cracked black pepper instead of ground pepper really enhances the flavor and spice on this recipe
  • Start checking deer for doneness after 3 hours in the dehydrator, it tends to dry faster than beef

You need to make this jerky! This recipe would also be great when making beef jerky. But if you still have some venison in the freezer from this past hunting season, get some out and start marinating it now! I really liked this recipe and can see why Jimmy makes it EVERY year. Thanks for sharing the recipe Jimmy!

!!All of the Beef Jerky Recipes on this Site can also double as Venison Jerky Recipes!!

Jimmy's Teriyaki Deer jerky on a cutting board with teriyaki sauce and chopsticks.

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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

5 from 2 votes
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Jimmy's Teriyaki Deer Jerky

This is my Buddy’s go to deer jerky recipe every year after we harvest a couple bucks during hunting season. He was nice enough to give me the recipe to share with you guys, so I named it after him. Jimmy’s Teriyaki Deer Jerky!

Course Snack
Cuisine Beef Jerky, deer jerky
Keyword beef jerky, Deer Jerky, Venison Jerky
Prep Time 45 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 5
Calories 230 kcal
Author Will

Ingredients

Lean Beef

Marinade

  • 1 cup Allegro Teriyaki Marinade
  • 2 tbsp Mesquite Liquid Smoke

Optional

Extra

  • 1 tsp Garlic Powder
  • 3 tbsp Fresh Cracked Black Pepper for dipping

Instructions

  1. Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze.
  2. While the meat is in the freezer, combine all the ingredients in a bowl or ziplock bag and mix well.
  3. 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.
  4. Add sliced venison to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
  5. After the meat has finished marinating, remove from refrigerator and strain excess marinade in a colander.
  6. Sprinkle meat evenly with the garlic powder.
  7. Dredge one side of each strip of meat in fresh cracked black pepper if you want a peppery flavor *Optional
  8. Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.
  9. The jerky is finished when it bends and cracks, but does not break in half.

Recipe Notes

Expert Tips:

  • Keep game meat very clean while butchering and wash thoroughly with fresh water
  • Partially freeze meat or use a jerky slicer for even strips. This allows all jerky to finish drying evenly and at the same time
  • Using cracked black pepper instead of ground pepper really enhances the flavor and spice on this recipe
  • Start checking deer for doneness after 3 hours in the dehydrator, it tends to dry faster than beef
Nutrition Facts
Jimmy's Teriyaki Deer Jerky
Amount Per Serving (70 g)
Calories 230 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 2254mg 94%
Potassium 386mg 11%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 8g
Protein 28g 56%
Vitamin A 0.4%
Calcium 3.6%
Iron 19.5%
* Percent Daily Values are based on a 2000 calorie diet.

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