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+ servings

Peppered Venison Jerky

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


Lean Beef


  • ¾ cup soy sauce low sodium if wanting less salt
  • ¼ cup worcestershire sauce
  • ½ tablespoon pure ground pepper
  • ¼ teaspoon prague powder #1 Curing Salt


  • ¼ cup coarsly ground fresh black pepper enough to cover ONE side of each jerky strip


  • 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 the soy sauce, worcestershire, ground pepper, and curing salt 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.
  • Freshly grind about a ¼ cup of ground pepper in a bowl or plate.
  • Dredge ONE side of each jerky strip with your desired amount of fresh pepper
  • Dry with your favorite jerky making method. I used my Nesco Dehydrator and dried for 2 hours at 160F & 2 hour at 145F.
  • The jerky is finished when it bends and cracks, but does not break in half.


Serving: 70g | Calories: 200kcal | Carbohydrates: 5g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 2111mg | Potassium: 393mg | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 30mg | Iron: 3.8mg