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    Home » Game Jerky Recipes

    Jimmy's Teriyaki Deer Jerky

    Published: Jan 13, 2017 · Modified: Dec 14, 2020 by Will · This post may contain affiliate links.

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

    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.
    Jump to:
    • Making deer jerky
    • Making the marinade
    • Dehydrating
    • Pro Tips:
    • Jimmy's Teriyaki Deer Jerky

    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 this deer jerky. 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 ¼" 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.

    Jerky slicer cutting meat onto cutting board on counter

    Making the marinade

    The recipe for this deer jerky is very simple, but extremely tasty! For 1lb of venison, I mixed 1 cup of Allegro Teriyaki Marinade and 2 tablespoon 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

    Dehydrating

    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.

    Pro 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, Click the links below

    How to make beef jerky in a Dehydrator

    How to make beef jerky in a Smoker

    How to make beef jerky in an Oven

    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!
    4.6 from 9 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 45 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 45 minutes
    Course: Snack
    Cuisine: Beef Jerky, deer jerky
    Type: Game Jerky
    Flavor: Savory
    Servings: 5
    Calories: 230kcal
    Author: Will

    Ingredients
     

    Lean Beef

    • 1 lb Venison Roast

    Marinade

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

    Optional

    • ¼ teaspoon Curing Salt (Prague Powder #1)

    Extra

    • 1 teaspoon Garlic Powder
    • 3 tablespoon Fresh Cracked Black Pepper for dipping

    Equipment

    Excalibur Dehydrator
    Excalibur Dehydrator
    Colander
    Colander
    Weston Jerky Slicer
    Jerky Slicer

    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.
    • Sprinkle meat evenly with the garlic powder.
    • Dredge one side of each strip of meat in fresh cracked black pepper if you want a peppery flavor *Optional
    • Dry with your favorite jerky making method. I used my Excalibur Dehydrator and dried for 2½ hours at 165F & 1 hour at 145F.
    • The jerky is finished when it bends and cracks, but does not break in half.

    Pro 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

    Serving: 70g | Calories: 230kcal | Carbohydrates: 11g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 2254mg | Potassium: 386mg | Fiber: 1g | Sugar: 8g | Vitamin A: 20IU | Calcium: 36mg | Iron: 3.5mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kat says

      September 23, 2020 at 11:36 pm

      Do you think this type of recipe would work if doing jerky in your oven?? If so...any tips??

      Reply
      • Will says

        September 28, 2020 at 10:08 am

        It would totally work if using an oven. Check out my page on making jerky in an oven for tips and info.

        Reply
    2. Tim Holland says

      December 26, 2018 at 8:41 pm

      5 stars
      Would we remove the liquid smoke if we use a smoker?

      Reply
      • Will says

        December 27, 2018 at 1:29 pm

        Yep, you don't need it if using a smoker.

        Reply
    3. Dan says

      January 07, 2018 at 7:52 pm

      I just wanted to say thank you for all of the hard work you put into this website. My Dad and I recently started making jerky together with an old dehydrator I found in the basement as a way to bond while he is struggling with health issues. This is our number one resource and it has brought us a lot closer together.

      Reply
      • Will says

        January 07, 2018 at 8:08 pm

        I am so happy that my site could take part in you guys spending some quality time together. Thanks so much for this comment Dan, it means a lot to me. I wish your father all the best and a healthy New Year!

        Reply
    4. Kevin says

      December 05, 2017 at 4:00 pm

      5 stars
      Tried this and it’s a hit! Thanks. I’m going to do 3 lbs next. Do I just triple the ingredients? May seem like a silly question- just want to make sure I don’t use too much of the curing salt.

      Reply
      • Will says

        December 05, 2017 at 4:31 pm

        Great! For the main marinade, you just have to have enough to cover the meat. So you might be able to double it and have enough. When it comes to curing salt, you need to do 1/4 tsp of Prague Powder #1 for every 1 pound of meat. So you will have to use 3/4 tsp of curing salt even if you only double the marinade ingredients.

        Reply
    5. Lee Moerland says

      November 30, 2017 at 2:05 pm

      I'm getting ready to try this recipe out for the first time but I'm using an oven, would your directions for doing oven beef jerky be the same for venison jerky?

      Reply
      • Will says

        November 30, 2017 at 6:16 pm

        Yep. They sure are.

        Reply
    6. Pauline Coss says

      November 01, 2017 at 4:11 pm

      Picked up a deer from a processor that the original shooter never picked up. Most of the meat was made into hamburger. Does this recipe work good with hamburger style venison for the marinating process, or would you recommend a different recipe? I have a jerky maker that will shape the venison into slices or rolls.

      Reply
      • Will says

        November 02, 2017 at 2:25 pm

        This recipe would not be a good one to do with ground meat, there is too much liquid in the marinade. This would prevent the meat from sticking together and the strips would break apart. Look for any recipe that has a little bit of liquid ingredients, about 1/4 cup or so max.

        Reply
    7. G says

      November 01, 2017 at 1:05 pm

      Getting ready to try out your recipe - sounds amazing! I wanted to ask about the curing powder salt. It says it's optional....but if we do use it so I simply add it to the marinade ? This will be my first ever jerky experience. Trying to use up some of our leftover Bambi - thanks!!!

      Reply
      • Will says

        November 01, 2017 at 3:54 pm

        Yep. Just add it to the recipe. Let me know how it turns out!

        Reply
    8. Chris says

      January 14, 2017 at 2:20 am

      Love deer can't wait to try this recipe some day looks wonderful when I try it I'll let you know how it went JERKY IS MANS BEST FRIEND.

      Reply
      • Will says

        January 14, 2017 at 4:46 am

        Thanks. This was a really good recipe... and you are correct, Jerky IS mans best friend! Haha.

        Reply

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