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Homemade Teriyaki Venison Jerky

Teriyaki venison jerky is a flavorful fusion, combining tender venison with the sweet and savory flavor of teriyaki sauce. It's a mouthwatering snack that's both savory and satisfying. Take this teriyaki venison jerky on your next adventure!

Prep Time
15 mins
Dehydrating Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 16 1 oz
Calories: 81 kcal
Course: Snacks
Cuisine: Asian , American

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

    Cup of Yum
  1. Combine all marinade ingredients in a medium bowl or airtight container. Set aside until ready to use.
  2. Trim visible fat from the venison roast. Slice venison roast into ¼" thick slices, approximately 1-2" wide.
  3. Place the thin strips of venison into the marinade and stir to coat each piece.
  4. Cover and refrigerate for 8-24 hours. Stir jerky 1-2 times during the marinating time to ensure all pieces are coated.
  5. Set the dehydrator to 160°F.
  6. Line the dehydrator trays with parchment paper. This will extend the drying time but will make clean-up much easier.
  7. Remove the strips of venison from the marinade and let the excess marinade drip off before placing them in the dehydrator.
  8. Arrange the meat in a single layer on the parchment paper-lined trays.
  9. Dehydrate for 6-8 hours, or until dried but still pliable and not crispy. Flip all the pieces over after the first 2 hours.
  10. 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.
  11. Freeze for up to 6 months or store in the refrigerator for up to 2 weeks.

Notes

  • I used a sirloin roast for this jerky recipe but any roast will do: eye of round roast, top round, cut of meat, red meat, or any whole cuts with little connective tissue work great for jerky.
  • Slice the meat while it's still a little frozen. This makes it easier to get more uniform slices.
  • Move the dehydrator trays around throughout the drying process to help the jerky dehydrate evenly.
  • This recipe uses minced garlic but if you're in a pinch, you can use garlic powder or jarred garlic instead.
  • This recipe uses fresh ginger but you can buy jarred minced ginger to cut down on prep time.
  • Soy sauce provides the salty and savory element in this jerky. For a lower sodium option, you can use Worcestershire sauce, but the jerky might not keep as long. You can also add liquid smoke for an extra flavor boost.
  • When making jerky in a dehydrator, lining the trays with parchment paper is a great option to cut down on clean-up time. It keeps the jerky from sticking to the dehydrator trays which makes the jerky easier to remove and the trays easier to clean.
  • This recipe is written for a food dehydrator but it can also be made in the oven or a smoker. See below for more specific instructions. 
  • Pellet Grill: Heat the pellet grill to 170 degrees F. Arrange the marinated strips of venison on baking racks and place them in the smoker. Smoke for 2-3 hours or until dried but still pliable and not crispy.
  • Electric Smoker: An electric smoker works very similarly to a pellet grill in this instance. You can follow the instructions for a pellet grill but you may have to rearrange the jerky a couple of times depending on where the heat source is in your smoker.
  • Oven Rack: Some people like to make jerky by draping strips of meat over the rungs of an oven rack. I prefer to place the strips of meat on a baking/cooling rack on top of a sheet pan. This makes clean-up much easier. Heat the oven to 170 degrees F, crack the door open with a wooden spoon, and bake for 3-4 hours.

Nutrition Information

Calories 81kcal (4%) Carbohydrates 2g (1%) Protein 14g (28%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Cholesterol 48mg (16%) Sodium 219mg (9%) Potassium 205mg (6%) Fiber 0.1g (0%) Sugar 2g (4%) Vitamin A 0.1IU (0%) Vitamin C 0.2mg (0%) Calcium 8mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 161 oz

Amount Per Serving

Calories 81

% 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.