Smoky Venison Jerky

    16 hours 30 min

    If you love beef jerky, you'll love this homemade venison version. Venison is marinated, then dehydrated in a low oven for 8 hours. You can also make this recipe in a food dehydrator.

    99 people made this

    Serves: 8 

    • 450g boneless venison roast
    • 4 tablespoons soy sauce
    • 4 tablespoons Worcestershire sauce
    • 2 tablespoons liquid smoke flavouring
    • 1 tablespoon tomato ketchup
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon onion salt
    • 1/2 teaspoon salt

    Prep:30min  ›  Cook:8hr  ›  Extra time:8hr marinating  ›  Ready in:16hr30min 

    1. Slice meat into long strips, 2.5cm wide and 3mm thick. In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic granules, onion salt and salt. Place meat in and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade.
    2. Preheat oven to 70 C / Gas 1/4. Place a baking tray on the bottom of oven to catch drips or line with foil.
    3. Place meat strips on a rack so that they do not touch each other and dehydrate for 6 to 8 hours in the oven or until desired consistency is achieved.


    Liquid smoke flavouring can be purchased in speciality shops or online.

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    Reviews & ratings
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    Reviews in English (90)


    The marinade was absolutely delicious. The first batch was done in a borrowed dehydrater and it tasted better than any jerky I have ever had. However, the second batch was done in our oven and it was too dry and tasted like pieces of burnt meat.  -  21 Jan 2003  (Review from Allrecipes US | Canada)


    I made this recipe but changed it a little. I only used 1 1/2 tbsp. liquid smoke, and I forgot the ketchup on accident. I'm glad I did, because the jerky turned out AWESOME! Just like store bought. Oh, and I sliced my meat a little thicker than what the recipe called for too.  -  02 Dec 2005  (Review from Allrecipes US | Canada)


    My husband is a busy man during deer season... and therefore I am too. By the end of the season I find myself throwing out meat to make room for more, so I thought what a way to use it all up. The recipe was great, just make sure you dont dehydrate while you are sleeping first batch came out alittle dry. Recipe also works great with cuts of beef.  -  26 Feb 2002  (Review from Allrecipes US | Canada)