Jimmy’s Ultimate Teriyaki Deer Jerky: The Best Homemade Venison Recipe for Dehydrator & Smoker
There’s nothing quite like the satisfaction of turning a successful hunt into delicious, homemade jerky. Each year, after my buddy Jimmy and I harvest a few deer during hunting season, we look forward to making this incredible deer jerky. Jimmy has perfected this recipe over years, and it’s become our absolute go-to for preserving venison in the most flavorful way imaginable. He was kind enough to share his secret, which I’m thrilled to pass on to you. Prepare to make the most delicious, savory, and perfectly textured jerky you’ve ever tasted – Jimmy’s Teriyaki Deer Jerky!
Whether you’re an experienced hunter looking for a new way to enjoy your harvest or simply a jerky enthusiast eager to try a gourmet venison recipe, this guide will walk you through every step. We’ll cover everything from selecting the right cut of venison and mastering the slicing technique to crafting a rich, savory marinade and achieving that perfect dry consistency in your dehydrator or smoker. Get ready to transform your venison into a culinary masterpiece that everyone will rave about!
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Crafting Your Homemade Deer Jerky: Preparing the Venison
The journey to exceptional deer jerky begins with the quality of your venison and meticulous preparation. After processing our deer this season, I specifically set aside a couple of roasts for jerky. These cuts, typically from the hind quarter of the deer, are ideal due to their lean nature and muscle structure, which lend themselves perfectly to slicing for jerky.
One crucial step for achieving consistently thin and uniform jerky strips is to partially freeze your venison. I had previously vacuum-packed and sealed this roast. Before I was ready to trim and slice, I let it defrost partially in the refrigerator until it was firm but not rock-solid – think of it as the perfect consistency for slicing butter. This semi-frozen state makes it much easier to cut precise, even strips, which is key for uniform drying. Any visible fat or sinew should be carefully trimmed away at this stage, as fat can quickly turn rancid and shorten the shelf life of your jerky.
Slicing Techniques: For Texture Perfection
When it comes to slicing, the direction you cut relative to the meat’s grain profoundly impacts the final texture of your jerky. For this recipe, I sliced the venison at approximately ¼” thickness with the grain of the meat. Slicing with the grain results in a chewier jerky, offering a satisfying bite that many jerky connoisseurs prefer. If you prefer a more tender, less chewy jerky, you would slice against the grain. Experiment with both to discover your personal preference!
To ensure ultimate consistency, I’ve found a specialized tool makes a world of difference. I recently started using a Weston Jerky Slicer to cut my strips. This invaluable piece of equipment slices all the venison strips to the exact same thickness. This uniformity is incredibly important because it allows every piece to dry evenly in your smoker or dehydrator, preventing some pieces from becoming over-dried and brittle while others remain too moist. While not essential, a jerky slicer significantly elevates the quality and consistency of your homemade jerky.
Crafting the Perfect Teriyaki Marinade for Venison
Now that your venison is perfectly sliced, it’s time to infuse it with the incredible flavors that make Jimmy’s Teriyaki Deer Jerky so renowned. The recipe for this deer jerky marinade is deceptively simple, yet it yields an extremely tasty and addictive result. For every 1lb of venison, you’ll need just two primary ingredients to create the base marinade:
- 1 cup of Allegro Teriyaki Marinade
- 2 tablespoons of Liquid Smoke (Mesquite)
Both of these marinade components are readily available at most local grocery stores. A little tip: I’ve often found the Allegro Teriyaki Marinade near the BBQ sauces, rather than in the dedicated Asian food section. So, if you don’t spot it immediately, make sure to check both areas to grab this essential ingredient.
Marination Process: Infusing Flavor
Once you’ve mixed your marinade, combine it with the sliced venison in a large Ziploc bag or a non-reactive bowl. Ensure all the meat is thoroughly coated. For optimal flavor penetration, I marinated the venison for a full 20 hours in the refrigerator. While a minimum of 8 hours is acceptable, longer marination times, up to 24 hours, will result in a deeper, more robust teriyaki flavor throughout your jerky. This extended soak allows the venison to truly absorb the sweet and savory notes, along with that distinctive smoky kick from the mesquite liquid smoke.
After marinating, it’s crucial to remove any excess liquid. I strained the venison in a colander, allowing it to drain thoroughly. This step is vital because too much surface moisture can hinder the drying process and prevent the jerky from achieving the desired texture. It’s at this point, after straining, that you’ll want to sprinkle on some garlic powder for an additional layer of savory flavor. The garlic powder adheres perfectly to the slightly damp surface of the venison, ensuring it’s evenly distributed.
Optional Pepper Kick: Customize Your Jerky
If you’re aiming for a classic teriyaki deer jerky, you can proceed directly to dehydration after the garlic powder. However, if you’re like me and appreciate a little extra spice, this is where you can add a fantastic pepper kick. For a portion of this batch, I split the recipe and made half with fresh cracked black pepper. To do this, simply dredge one side of each venison strip in a bowl of fresh cracked black pepper, gently wiping off any excessive loose pieces. I found that coating just one side was enough to impart a wonderful, pronounced pepper flavor without overpowering the teriyaki.
Using freshly cracked black pepper, as opposed to pre-ground pepper, makes a significant difference in both flavor and texture. The larger granules provide bursts of peppery heat and a delightful crunch, enhancing the overall sensory experience of the jerky. The combination of sweet teriyaki, savory garlic, smoky mesquite, and a bold pepper finish creates a truly complex and irresistible snack. As a fan of spice, the peppered pieces were definitely my favorite, adding an extra dimension to this already superb recipe.
The Art of Dehydrating: Achieving Perfect Deer Jerky
With your venison beautifully marinated and seasoned, the final step is to dry it to that ideal jerky consistency. The method you choose for drying can significantly impact the final product. For this particular recipe, I relied on my trusty Excalibur Dehydrator, known for its consistent and efficient drying capabilities. The key to successful dehydration is proper air circulation and maintaining the correct temperature.
Loading the Dehydrator
Carefully arrange the marinated venison strips on your dehydrator trays. Ensure there is enough space between each strip to allow for optimal air circulation. Overcrowding the trays can lead to uneven drying, resulting in some pieces remaining too moist while others become brittle. A single layer, with a small gap around each piece, is ideal.
Temperature and Time: A Two-Stage Process
Achieving the perfect balance of dryness and tenderness requires a two-stage approach to temperature. This jerky was dehydrated for an initial 2.5 hours at 165°F (74°C), followed by 1 hour at 145°F (63°C). The initial higher temperature is crucial for quickly raising the internal temperature of the meat to a safe level, eliminating potential pathogens. After this safety step, reducing the temperature allows the jerky to slowly and evenly dry out, achieving that signature chewy texture without overcooking.
The total drying time for this recipe was remarkably fast – just 3.5 hours! This is often the case with venison, as it is naturally leaner than beef and tends to dehydrate more quickly. Always remember that drying times can vary based on your dehydrator model, the thickness of your meat slices, and even ambient humidity, so it’s essential to monitor your jerky closely.
Checking for Doneness
You’ll know your jerky is ready when it bends and cracks, but does not break cleanly in half. A properly dried piece of jerky should still have a slight flexibility but feel dry to the touch, with no remaining moisture. Once cooled, Jimmy’s Teriyaki Deer Jerky had a wonderfully strong and authentic teriyaki flavor. The pieces I made with fresh cracked black pepper also retained that great teriyaki base but with the added exciting kick of pepper. As I mentioned, being a fan of bold flavors, the peppered pieces were my absolute favorite!
Expert Tips for the Best Deer Jerky
To help you consistently create perfect batches of deer jerky, here are some invaluable pro tips:
- **Cleanliness is Key:** When butchering game meat, always prioritize cleanliness. Wash all surfaces and tools thoroughly, and rinse the meat with fresh water to ensure no contaminants affect your jerky.
- **Consistent Slicing for Even Drying:** Whether you partially freeze your meat or invest in a dedicated jerky slicer, strive for uniform strip thickness. This consistency is paramount for ensuring all jerky pieces finish drying simultaneously, preventing some from being under-dried and others over-dried.
- **Cracked Pepper for Enhanced Flavor:** For an elevated taste, always opt for fresh cracked black pepper instead of pre-ground pepper. The coarser grind releases more essential oils, providing a much richer flavor and a more pronounced spice that truly enhances this recipe.
- **Monitor Drying Times:** Deer meat, being leaner, tends to dry faster than beef. Start checking your venison jerky for doneness after about 3 hours in the dehydrator. This proactive approach will help you avoid over-drying and ensure a perfectly tender-chewy result.
- **Proper Storage:** Once cooled, store your finished jerky in airtight containers or vacuum-sealed bags in a cool, dark place. For longer preservation, consider refrigerating or freezing it.
Seriously, you need to try making this jerky! This recipe isn’t just for venison; it would also be fantastic when making beef jerky, offering a delightful teriyaki flavor profile. But if you’re like me and still have some precious venison in the freezer from this past hunting season, don’t wait another moment – get some out and start marinating it now! You won’t regret it.
I genuinely loved this recipe and now completely understand why Jimmy makes it EVERY single year. It’s a true tradition. Thanks for generously sharing this amazing recipe, Jimmy!
!!Remember, almost all of the Beef Jerky Recipes on this site can be easily adapted to double as Venison Jerky Recipes as well!!
For more in-depth directions on how to dry your beef or deer jerky using various methods, click the links below:
How to Make Beef Jerky in a Dehydrator
How to Make Beef Jerky in a Smoker
How to Make Beef Jerky in an Oven
Jimmy’s Teriyaki Deer Jerky
Pin Recipe
Ingredients
Lean Beef
- 1 lb Venison Roast
Marinade
- 1 cup Allegro Teriyaki Marinade
- 2 tablespoon Mesquite Liquid Smoke
Optional
- ¼ teaspoon Curing Salt (Prague Powder #1)
Extra
- 1 teaspoon Garlic Powder
- 3 tablespoon Fresh Cracked Black Pepper for dipping
Equipment
Instructions
- Trim all visible fat from the venison and place in freezer for an hour or two to partially freeze. This makes slicing much easier and more consistent.
- While the meat is in the freezer, combine all the marinade ingredients (Allegro Teriyaki Marinade, Mesquite Liquid Smoke, and optionally Curing Salt) in a bowl or ziplock bag and mix well.
- Remove the meat from the freezer and slice ¼” thick strips. For a chewier jerky, cut with the grain. For a more tender jerky, cut against the grain. A jerky slicer can help ensure even thickness.
- Add the sliced venison to the marinade mixture in a ziplock bag or bowl. Ensure all meat is coated and marinate for 8-24 hours in the refrigerator. We recommend 20 hours for maximum flavor.
- After the meat has finished marinating, remove from the refrigerator and strain excess marinade thoroughly in a colander. Pat dry with paper towels if necessary.
- Sprinkle the strained meat evenly with the garlic powder, ensuring good coverage for added savory depth.
- Dredge one side of each strip of meat in fresh cracked black pepper if you desire a peppery flavor (*Optional, but highly recommended for an extra kick!).
- Dry the jerky using your favorite method. I used my Excalibur Dehydrator and dried it for 2½ hours at 165°F (74°C) then 1 hour at 145°F (63°C). Ensure proper air circulation between strips.
- The jerky is finished when it is dry to the touch, bends and cracks but does not break cleanly in half. It should still have some flexibility.
Pro Tips
- Keep game meat very clean while butchering and wash thoroughly with fresh water to prevent any spoilage or off-flavors.
- Partially freeze meat or use a jerky slicer for even strips. This allows all jerky to finish drying evenly and at the same time, preventing uneven cooking.
- Using cracked black pepper instead of ground pepper really enhances the flavor and spice on this recipe, offering a more robust and fresh peppery note.
- Start checking deer for doneness after 3 hours in the dehydrator, as venison tends to dry faster than beef due to its leaner nature.
- For food safety, consider using a curing salt (like Prague Powder #1) as an optional addition, especially if drying at lower temperatures or for longer periods.
Nutrition
You Might Also Like These Related Jerky Resources:
Best Cuts of Beef for Jerky
How to Make Beef Jerky with a Dehydrator
The Best Dehydrator for Making Beef Jerky
Slicing Meat for Beef Jerky