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


Lean Beef


  • 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


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


  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 ΒΌ" 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*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 2111mg92%
Potassium 393mg11%
Carbohydrates 5g2%
Sugar 1g1%
Protein 28g56%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 30mg3%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.