Autumn Venison Jerky Recipe


  • 2 pounds Venison
  • 1/4 cup Worcestershire sauce
  • 2/3 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 2 tbsp packed light brown sugar
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder

Once you have your ingredients setup you are ready to make a delicious homemade deer jerky.

Putting It All Together

  1. Trim the venison of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up.
  2. Remove the steak from the freezer and thinly slice the meat into long strips.
  3. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients.
  4. Place the bag into the refrigerator for 12 to 24 hours.
  5. Remove the meat from the brine and pat dry.
  6. Evenly distribute strips of meat onto trays of food dehydrator. Check out food dehydrators that I use here.
  7. I recommend drying 4-6 hours. I enjoy my jerky a little moist, not breaking.
  8. If using a commercial dehydrator, follow the manufacturer’s directions.

Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.