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There is a wide variety of cooking possibilities with venison. A unique approach is to make venison jerky. Here is a recipe for venison jerky that will have you eating more than your share. This recipe has been passed around northern Minnesota, and many other areas as well, I’m sure. People who don’t normally eat or like venison have enjoyed this recipe, so give it a try!

Venison Jerky

1 ½ lbs trimmed & thinly sliced venison
¼ c soy sauce
1 T Worcestershire Sauce
1 T A-1 Steak Sauce
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 tsp Liquid Smoke

Mix together the ingredients except for the venison. When it is mixed well, add the venison and let it marinate in the sauce for at least 24 hours. (To marinate, lay the strips in a pan and pour some marinade over the first layer until it is just covered. Add another layer of meat and more sauce. Continue until all of the meat is layered and covered. After 24 hours lay the meat on oven racks. Place foil on the bottom of the oven. Dry in a 150 degree oven with the door ajar for 6-8 hours, or until it is a dry as you want.

*If you have a food dehydrator, you may choose to use it, instead of your oven.
*Beef can be substituted for venison to make terrific beef jerky!