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


Lean Beef


  • 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


  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*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 70mg23%
Sodium 169mg7%
Potassium 318mg9%
Carbohydrates 4g1%
Sugar 2g2%
Protein 24g48%
Vitamin A 10IU0%
Vitamin C 1.8mg2%
Calcium 20mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.