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Rage Deer Jerky

The best thing you can do with that venison you harvested this season is to make it into jerky! This spicy (or not) recipe has a fantastic original jerky flavor that won’t last long if you share it with friends!

Venison jerky with skull and bullets

Making the Jerky

Just like many of you, I have a BUNCH of deer meat from this last hunting season in the freezer. I plan on using it ALL to make jerky this upcoming year. Is there any other way to eat venison?

Thawed freezer packed venison in bowl

I thawed my freezer packed venison roasts in a bowl of water in the refrigerator prior to slicing. Make sure to defrost any meat in the refrigerator and NOT on your kitchen counter. Submerging the meat in water will speed up the thawing process immensely. 

Venison roast on cutting board with knife

After thawing and rinsing the deer roast, trim as much fat and silver skin as you can from the meat. Fat spoils faster than meat and will shorten the shelf life of the finished jerky.

Venison steaks on cutting board

Since I was going to use my Weston Jerky Slicer to cut the roast into jerky strips, I had to first slice the roast into 1″ thick pieces so they would fit into the slicer. Using a sharp knife really helps slice through meat that is not partially frozen. If you do not have a really sharp knife, you can put the meat back in the freezer for 1-2 hours to partially freeze/harden the meat so slicing evenly sized strips is easier. Visit my how to slice jerky page for more information on slicing meat for the perfect jerky.

Venison being sliced by a jerky meat slicer

To slice the perfect strips, I fed my venison steaks through the jerky slicer and it cut it perfectly like always. I LOVE this thing! You do not NEED this slicer, you can slice the meat by hand into strips. However, if you start making a lot of jerky, this thing is a must!

Venison sliced for jerky on cutting board with tongs

You can see above I separated the meat into three 1lb piles. I made three different jerky recipes out of this roast. 

Related Page: Dozens of Jerky Recipes – Click Here!!!

Jerky Marinade in bowl with fork

Let’s make this marinade! This Rage jerky has a great marinade base with soy sauce and worcestershire sauce. You can make this recipe with peppers or not. I made it both ways and they came out great either way. I prefer a little spicy jerky, so throwing in a ghost pepper was a must!

Jerky marinade in blender with ghost pepper

If you decide to add peppers, it is best to use a blender  to chop them up very small and fully incorporate them into the recipe. This allows the meat to be evenly covered with the pepper giving it an even amount of spice over all the jerky slices. I used 1 dried ghost pepper when making this recipe, but 2 peppers would have been perfect.

Deer jerky in plastic bag marinating

Add the marinade to a ziplock bag or bowl and add in the jerky slices. I like using a ziplock bag because I feel like the slices are more evenly covered. Marinate for 6-24 hours in the refrigerator, the longer the better! Every 4 hours or so mix up the jerky in the bag so every part of the slices are covered with marinade. 

Deer jerky straining in colander

Once you have finished marinating, strain any excess marinade in a colander. The jerky should soak up about half of the marinade. 

Deer jerky on paper towels being dried next to colander

Lay out several paper towels and place the jerky strips on the paper towels. Place more paper towels on top of the strips and pat them dry. This helps speed up the drying process in the dehydrator, oven, or smoker.

Deer jerky on dehydrator trays ready to be dried

I used my Excalibur Dehydrator when making this recipe. Above you can see the strips laid out on the dehydrator trays with space between them so air can flow around each piece and dry each strip evenly. You can also use an oven or smoker to make this recipe. For step by step instructions on how to use a dehydrator, oven, and smoker to make jerky; make sure to visit my How to Make Jerky page.

Deer jerky with skull and bullets

This jerky took about 4 1/2 hours at 165°F to dry just right. The jerky tasted AMAZING! Without the peppers the jerky has an original jerky flavor that most people have come to know. My wife LOVED this jerky! I preferred the spicy version that had a ghost pepper added. The jerky didn’t turn out as spicy as the marinade (it never does), so I would add 2 pepper next time for some real heat!

Deer jerky with antler and bullets

The soy sauce and worcestershire were mild and the jerky even had a little bit of a sweet flavor. This is a must make recipe, just be careful if you decide to share any…. You might have to make more to keep everyone satisfied!

Once the jerky is finished and cool, store in an airtight bag or vacuum seal for longer storage. Read my tips on storing beef jerky for more information.

Old Pro Tips:

  • Marinate for 24 hours for best flavor.
  • Ziplock bags make the best container for marinating. Release all the air from the bag and roll up so all pieces are totally covered when marinating. Rotate several times throughout the 24 hours for even marinated jerky.
  • Allow jerky to cool for 5 minutes before checking to see if it is finished drying.
  • Use more than 1 pepper for a more spicy flavor. Habanero peppers would also be great with this recipe.
  • Use a blender to chop up peppers into the marinade if adding to the recipe. (I recommend adding some!)

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For more in depth directions on how to dry your jerky, visit my page Jerky Making Methods.

Venison jerky with skull and bullets
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Rage Deer Jerky

The best thing you can do with that venison you harvested this season is to make it into jerky! This spicy (or not) recipe has a fantastic original jerky flavor that won't last long if you share it with friends!

Course Jerky
Cuisine American
Keyword Deer Jerky, Ghost Pepper, Jerky
Prep Time 40 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours 10 minutes
Servings 5
Calories 166 kcal
Author Will

Ingredients

Lean Meat

Marinade

  • 1/4 cup soy sauce
  • 2 tbsp worcestershire sauce
  • 1/4 cup beef stock
  • 1/4 cup brown sugar
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 1 tsp liquid smoke Wrights
  • 1/4 tsp curing salt optional
  • 2 whole dried ghost pepper or habaneros optional

Instructions

  1. Trim all visible fat from the venison or beef 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. If adding peppers, blend the peppers with the marinade in a blender before adding to 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. Visit my page on slicing jerky for more information. I used my Weston Jerky Slicer when making this recipe.
  4. Add sliced venison or beef to the mixture in the ziplock bag or bowl and marinate for 6-24 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 Excalibur Dehydrator and dried for 4.5 hours at 165F.
  7. The jerky is finished when it bends and cracks, but does not break in half. White fibers will also be seen when the jerky is bent.

Recipe Notes

Old Pro Tips:

  • Marinate for 24 hours for best flavor.
  • Ziplock bags make the best container for marinating. Release all the air from the bag and roll up so all pieces are totally covered when marinating. Rotate several times throughout the 24 hours for even marinated jerky.
  • Allow jerky to cool for 5 minutes before checking to see if it is finished drying.
  • Use more than 1 pepper for a more spicy flavor. Habanero peppers would also be great with this recipe.
  • Use a blender to chop up peppers into the marinade if adding to the recipe. (I recommend adding some!)
Nutrition Facts
Rage Deer Jerky
Amount Per Serving
Calories 166 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 77mg 26%
Sodium 790mg 33%
Potassium 404mg 12%
Total Carbohydrates 13g 4%
Sugars 11g
Protein 22g 44%
Vitamin C 1.8%
Calcium 2.3%
Iron 21.1%
* Percent Daily Values are based on a 2000 calorie diet.
An original flavored venison jerky that will have your friends begging for more! If a little more heat is desired, spice this recipe up with a couple habaneros or ghost peppers! No deer meat in your freezer? No worries, this recipe tastes fantastic with beef as well!