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Easy Homemade Teriyaki Venison Jerky Recipe

Easy Homemade Teriyaki Venison Jerky Recipe - featured image
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This Homemade Teriyaki Venison Jerky is a chewy, salty-sweet snack made with simple ingredients and your oven. Perfect for using up venison from hunting season, it’s a crowd-pleaser that’s quick to prepare and unbelievably delicious.

Ingredients

Scale
  • 2 pounds venison, sliced thin (top round, bottom round, or sirloin tip)
  • 1/2 cup soy sauce (low-sodium recommended)
  • 1/4 cup brown sugar, packed
  • 1/4 cup teriyaki sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon black pepper, freshly ground
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon toasted sesame oil

Instructions

  1. Prepare the Venison: Place 2 pounds of venison in the freezer for 1-2 hours until firm but not frozen. Slice into even strips about 1/4-inch thick, 1-2 inches wide, and 4-6 inches long. Slice against the grain for tender jerky or with the grain for chewier texture.
  2. Make the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, teriyaki sauce, rice vinegar, honey, minced garlic, grated ginger, black pepper, red pepper flakes (if using), and toasted sesame oil. Adjust sweetness or saltiness to taste.
  3. Marinate the Meat: Place venison strips in a large zip-top bag or glass dish. Pour marinade over meat, ensuring all strips are coated. Seal bag, remove air, and massage marinade into meat. Refrigerate for 4-8 hours (do not exceed 12 hours).
  4. Preheat and Prepare: Preheat oven to 170°F (or lowest setting). Line two baking sheets with aluminum foil and place wire cooling racks on top. Remove venison from marinade and pat each strip dry with paper towels.
  5. Arrange the Strips: Lay venison strips in a single layer on wire racks, ensuring they do not touch or overlap. Work in batches if necessary.
  6. Bake the Jerky: Place baking sheets in oven. Prop oven door open slightly with a wooden spoon or rolled kitchen towel to allow moisture to escape. Bake for 2-3 hours, checking at the 2-hour mark. Jerky is done when dry to the touch, bends without breaking, and has a slightly darkened appearance.
  7. Cool and Store: Remove jerky from oven and let cool completely on wire racks. Transfer to an airtight container (glass jars or vacuum-sealed bags). Let rest for 24 hours before eating for best flavor and texture.

Notes

Partially freezing the venison makes slicing easier. Patting the meat dry before baking prevents steaming. Propping the oven door open is essential for moisture escape. Let jerky rest 24 hours for best flavor. Store in airtight container at room temperature up to 2 weeks, refrigerator up to 3 months, or freezer up to 6 months.

Nutrition

Keywords: venison jerky, teriyaki jerky, homemade jerky, deer jerky, oven jerky, easy jerky recipe

Find it online: https://fizzlefork.com/easy-homemade-teriyaki-venison-jerky-recipe/