Homemade Teriyaki Venison Jerky
User Reviews
5
Homemade Teriyaki Venison Jerky
Description
The recipe involves trimming a venison roast and slicing it into thin strips, which are then soaked in a teriyaki-style marinade featuring soy sauce, pineapple juice, brown sugar, rice vinegar, sesame oil, garlic, ginger, and sesame seeds. The meat is refrigerated for 8 to 24 hours, allowing the flavors to penetrate evenly.
After marinating, the venison strips are arranged on parchment-lined dehydrator trays and dried at 160°F for 6 to 8 hours, flipping midway. This slow drying process results in jerky that is dry enough to store but remains pliable, not brittle. The pineapple juice tenderizes the meat while the combination of soy, garlic, and ginger adds rich umami and aromatic notes.
Serving suggestions include snacking on the jerky as is or using it as a protein-packed addition to hiking or camping meals. The recipe can also be adapted for oven, smoker, or pellet grill use, with specific instructions for each method.
Lining dehydrator trays with parchment paper prevents sticking and eases cleanup. Moving trays during drying promotes even dehydration.
Ingredients
- 2 lb venison roast sirloin, round, etc
- 1 cup soy sauce
- ¼ cup pineapple juice
- ¼ cup brown sugar
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon sesame seeds
Instructions
- Combine all marinade ingredients in a medium bowl or airtight container. Set aside until ready to use.
- Trim visible fat from the venison roast. Slice venison roast into ¼" thick slices, approximately 1-2" wide.
- Place the thin strips of venison into the marinade and stir to coat each piece.
- Cover and refrigerate for 8-24 hours. Stir jerky 1-2 times during the marinating time to ensure all pieces are coated.
- Set the dehydrator to 160°F.
- Line the dehydrator trays with parchment paper. This will extend the drying time but will make clean-up much easier.
- Remove the strips of venison from the marinade and let the excess marinade drip off before placing them in the dehydrator.
- Arrange the meat in a single layer on the parchment paper-lined trays.
- Dehydrate for 6-8 hours, or until dried but still pliable and not crispy. Flip all the pieces over after the first 2 hours.
- Place the jerky in a container and loosely place a lid on top. Let the jerky steam until it is cool. This allows the remaining moisture to redistribute into the meat leading to more tender jerky.
- Freeze for up to 6 months or store in the refrigerator for up to 2 weeks.
Notes
- Selecting a sirloin or similar venison roast with minimal connective tissue yields tender jerky.
- Slicing the meat while slightly frozen helps achieve uniform thin strips.
- Rotate dehydrator trays periodically to ensure even drying of all pieces.
- Garlic and ginger can be substituted with powdered or jarred forms to reduce prep time.
- For a lower sodium marinade, replacing soy sauce with Worcestershire sauce is possible but may reduce shelf life.
- Lining dehydrator trays with parchment paper prevents sticking and simplifies cleanup.
- The recipe is suitable for dehydrators, ovens, smokers, and pellet grills, with oven temp around 170°F and open door for airflow during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 161 oz
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 14g | 28% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 48mg | 16% |
| Sodium | 219mg | 9% |
| Potassium | 205mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
