'a Little Bit of Spice' Venison Jerky

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READY IN: 32hrs
Recipe by kashalea

Venison is a main protein staple in our Wisconsin home. We make large batches for hunting and fishing trips. Feel free to alter the amount of spice for your family.

Ingredients Nutrition


  1. Thinly slice any cut of venison meat. I recommend cutting while still partially frozen for ease.
  2. Combine all sauce ingredients in a large ziploc bag.
  3. Add meat, seal bag, and turn to coat.
  4. Lay flat in the refigerator for 24 hours. Turn bag occassionally to marinate meat evenly.
  5. Layer meat in a dehydrator and cook until dry. Follow individual dehydrator instructions as each dehydrator is different.

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